Carrot Cheddar Soufflé

Carrot Soufflé

This gorgeous, savory soufflé featuring carrots and extra sharp cheddar cheese is a nice break from the doldrums of winter broccoli and cabbage. Turn it into a complete meal with a big green salad and a loaf of good bread.

A perfectly cooked soufflé will be golden and puffed, but will still be moist on the inside.

1 lb carrots peeled and shredded
butter for greasing baking dish
grated Parmesan cheese or bread crumbs
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup butter
1/4 cup all purpose flour
1 cup milk, room temperature
¼ teaspoon pepper
¼ teaspoon salt
1 cup shredded extra sharp cheddar cheese
paprika for garnish, if desired

Wash, peel & shred the carrots. Place in a pie plate, cover with plastic wrap and microwave for 2 minutes. Stir and microwave for another 2 minutes or until the carrots are just tender. Remove from the microwave. When cool enough to handle squeeze excess moisture out of the carrots and place on several sheets of paper towels while preparing rest of recipe.

Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart soufflé dish with grated Parmesan or breadcrumbs.

To make a white sauce, in a medium saucepan over medium high heat, melt the butter until it foams. Stir in the flour and cook, stirring constantly until smooth, about 1 minute. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. Remove from heat and stir in the cheese until melted and then add the carrots, salt and pepper, stirring just until combined. Set aside to cool.

When the cheese sauce is cooled, place the egg whites in a mixer bowl with the cream of tartar. Beat until medium stiff peaks form.

To fold the sauce into the whites, first mix about a quarter of the whites into the cooled sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared dish.

Bake for about 35 to 45 minutes until puffed and golden brown. A sharp knife inserted off center into the soufflé a will have some batter clinging to it. Do not open the oven door for at least 30 minutes (souffle may collapse)! Serve immediately dusted with paprika, if desired.

  1. Tried this tonight and we love it….fabulous taste and you really dont know its carrots very yummy everyone needs to try this!

  2. One of the few vegetables my older son will eat is carrots (unless you count french fries). And of course he loves cheese. This is awfully fancy for a nine-year old, but I think it’s a great way to sneak in some veggies for him and it’s something we’ll all love (not easy to find in our house). It looks gorgeous, too.

  3. That sounds delicious. I’ve never made a souffle before, sort of scares me. Your directions seem really easy though. This might be my New Years Resolution 🙂

  4. Oh my, oh my oh my that does look really good.

  5. Wow, what a great recipe to start the year! Such an interesting flavour. Saving it up for later use. Thanks for sharing. Btw, Happy 2010! Hopefully, this is a great & blissful year.
    Best wishes, Kristy

  6. carrots and cheddar – in a souffle – now who could not resist this one … thanks for the recipe

  7. now who making who drool over pictures, this is delicious sounding and looking, I have always seen souffles with carrots and have never tried you have a diffinite winner here for me for sure love the cheese and so pretty looking to boot!

  1. February 27th, 2010

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