Vegetable, carrot soufflé is a light culinary surprise. It can be dietary and quite high in calories and even sweet. Do not be lazy to please them your kids, in this form even the most capricious little gourmets will love the carrot. And if the head of the family is suddenly prescribed a steam diet, convince him not to eat the "fried eggs" on the sly. Having added the classic recipe with cheese and other ingredients, you can make a luxurious dish with quite dietary characteristics.
Carrot Soufflé - General Cooking Principles
• The basis of the soufflé is carrot puree and eggs. Mashed potatoes are made from boiled carrots, interrupting a slightly cooled vegetable with a blender or grinding it through a sieve. Small slices of fresh carrots are boiled in a small amount of water in order to preserve all the valuable root vegetable substances. Sometimes water is replaced by milk, which gives the dish a more delicate taste with a creamy tinge.
• Eggs are never introduced into the suflean mass immediately. First, stir the yolks thoroughly with it, and beat the whites separately. They are separated in a clean and necessarily dry bowl, then beaten with a mixer until they receive a dense foam. To speed up the process add a little fine salt, but no more than a pinch. Lush foam is combined with mashed potatoes very carefully, gradually interfering it from the bottom up. If you beat or stir vigorously, the foam will settle, and the delicate structure of the souffle will break.
• Carrot soufflé is not only a light dietary dish. Depending on the added products and the method of preparation, it can act as a dessert. Carrot soufflé can be supplemented with cottage cheese, cheese, crackers, and cooked in the oven or steamed. For a dessert dish, carrot souffle is prepared with oranges and covered with a layer of cottage cheese jelly, then cooled in the refrigerator.
A simple carrot souffle recipe for the oven
Ingredients:
• fresh carrot - 100 gr .;
• teaspoon semolina;
• one egg;
• a quarter spoon of vanilla powder;
• 30 gr. sweet cream butter;
• pasteurized nonfat milk - 100 ml;
• spoonful of sugar.
Cooking Method: 1. Cut the peeled carrots into smaller pieces and put them in a small saucepan.
2. Add half of the prepared milk, put the butter and put it to cook on medium heat. As soon as it boils, reduce the heat to a minimum and continue cooking for about a quarter of an hour. Be sure to close the pan with a lid.
3. When the carrot is soft, slightly cool and grind the contents of the pan through a sieve, cool. You can smash with a blender or carefully rub with a tolkushkoy.
4. Beat the egg in a separate bowl until frothy. In the carrot puree pour semolina, add sugar and vanilla. Mix everything and set aside for 20 minutes.
5. Then pour in the remaining milk, add the beaten eggs and mix again.
6. Transfer the carrot mass to small molds made of silicone. If you use metal, be sure to apply butter on their walls and lightly sprinkle with semolina.
7. Move the pancakes with the carrot soufflé to a baking sheet and place in the oven for a quarter of an hour. Temperature - 180 degrees.
8. Serve with yogurt, whipped cream or sour cream.
Gentle carrot soufflé steamed with cottage cheese
Ingredients:
• homemade or factory low-fat cottage cheese - 150 gr .;
• 300 gr. carrots;
• two spoons of sugar;
• cream “Peasant” butter - 50 g;
• three eggs;
• fat factory sour cream - 2 tbsp. l
Cooking Method:
1. Sieve the carrot, using a medium grater, and sprinkle in the butter with moderate heat for 10 minutes. If the root is not juicy, add a couple of tablespoons of water to prevent it from burning.
2. Twist the curd in a meat grinder, setting the smallest grid. Add eggs, whipped in foam with sugar. Put sour cream into curd mass, lightly salt it, add a pinch of salt, and carefully beat with a mixer at low speed.
3. Grind softened carrots on a fine metal sieve. Cool the mashed potatoes, combine it with the curd base.
4. To the stable peaks, beat the chilled proteins and, mixing with gentle movements from the bottom up, combine with carrot-cottage cheese mixture.
5. Lay the folded gauze on the grid of the double boiler and fill the container with the prepared soufflé mass. 6. Cook the carrot soufflé with steamed cottage cheese for at least half an hour.
Airy carrot souffle with salty crackers and cheese in the oven
Ingredients:
• young juicy carrot - 1 kg;
• 200 gr. “Russian” or “Poshekhonsky” cheese;
• white onion;
• three eggs;
• milk - a full glass;
• 200 gr. crumbly salty crackers;
• one third of a spoonful of ground pepper;
• drinking water;
• ground paprika;
• for lubrication forms - 20 gr. “Peasant” oil.
Cooking Method:
1. Finely chop the onion, put the crackers in a bowl and mash them into small crumb. You can smash with a blender or roll a rolling pin, after placing the cookies in a tight bag. On a large or medium grater, chop the cheese.
2. Cut the cleaned carrot into small circles, place in a saucepan and cover with water. At maximum heat, boil, lower the temperature, cover and cook until the carrot is soft. To root slices are well softened, it is enough to boil only 10 minutes.
3. From the finished carrot in any convenient way cook mashed potatoes. Intensively whisking, pour a thin stream of milk into it. Put crushed crackers, grated cheese, finely chopped onions and soft butter. Add salt, season with pepper and whisk well again.
4. Wash the eggs, it is advisable to use a soap solution and carefully break. Drain the proteins in a clean, perfectly dry bowl and, at high speeds, beat them with a mixer until high foam is obtained. Add some salt and continue the process until steady peaks appear.
5. Lay out the protein foam to the carrot mass and gently mix. Do not whisk! Then shift the soufflé mixture into the mold and bake for 40 minutes, maintaining the temperature at 180 degrees.
A simple recipe for carrot souffle with ginger for the oven
Ingredients:
• two large carrots;
• two spoons of wheat flour;
• one egg;
• cinnamon and ground ginger - to taste;
• four spoons of dark sugar;
• 1/2 spoon ripper dough;
• 60 gr. creamy 82% butter.
Cooking Method:
1. Cut the carrot into cubes and boil, pouring a small amount of water until ready. Drain broth, cool the root and chop into mashed potatoes, sifting through a sieve or killing with a blender. 2. Mix flour with sugar, add ground ginger with cinnamon, break an egg and beat.
3. Without ceasing to beat, add carrot puree into the egg mixture and beat another three minutes.
4. Moisten the molds with vegetable oil. Lightly dust the oil layer with flour and spread the carrot mixture into the prepared containers.
5. Place in the oven and bake for 30 minutes. Serve the ready carrot souffle hot, lightly sprinkled with powdered sugar surface.
Dessert from carrot souffle with oranges under cottage cheese jelly
Ingredients:
• low-fat cottage cheese - 200 gr .;
• 300 gr. medium carrot;
• 12 gr. sheet gelatin;
• oranges - 200 gr .;
• six sprigs of fresh mint:
• 100 ml of drinking water;
• cow's milk - 150 ml.
Cooking Method:
1. Put gelatin in a bowl, cover with cold water for 20 minutes.
2. Peel the oranges, sort the fruit into slices. Remove films from them and select all bones.
3. In the bowl of the blender, place the sliced carrots, pulp and orange zest, chop. Use turbo mode, interrupt for at least 20 seconds.
4. Transfer the carrot-orange mass to a thick-walled pan, put the stew on a small fire. Do not forget to periodically stir, otherwise it will burn.
5. After about 10 minutes, spread the hot mixture on the bowl, tamp slightly and gently level the surface. Be sure to leave some souffle for decoration.
6. Blender perebeite cottage cheese with milk, put the mixture on medium heat. As soon as it starts to boil, set aside from the stove and add gelatin, whisk.
7. Pour the jelly on the bowl with the second layer, on top of the carrot-orange jelly. Cool and place for two hours in the refrigerator.
8. Decorate frozen dessert on top with a previously laid souffle and sprigs of mint.
How to cook carrot souffle with minced chicken
Ingredients:
• minced chicken - 350 gr .;
• one large onion;
• large carrot;
• three eggs;
• garlic;
• 50 gr. “Dutch” or “Edam” cheese.
Cooking Method:
1. Chop a small onion, and turn the mince twice with a meat grinder with a fine grill.
2. Warm up the pan, pour some oil into it and lower the onion. While stirring, fry the onion slices until transparent, then add the minced meat and continue cooking over low heat until all the moisture has evaporated. A couple of minutes until ready, add salt, chopped garlic. 3. Boil carrots in a small amount of water. Cool, drain the broth, perebite blender in mashed potatoes.
4. Separate the squirrels, pour them into a separate bowl and whisk until a strong foam is obtained.
5. Without interrupting whipping, add the cooled carrot puree to the squirrels and continue the process for another half minute.
6. In a warm mince finely rub the cheese, add the yolks, mix.
7. Carefully combine the meat mass with the proteins, mixing the protein-carrot mixture from the bottom up.
8. Sugar mass is put in a silicone mold and put baked at 180 degrees in the oven. Ready carrot souffle when pressed should not creep away.
Carrot Soufflé - cooking tricks and helpful tips
• Boil the carrot, add some sugar to the water. This will improve the taste of the boiled vegetable and make its color more saturated, which will positively affect the preparing dish.
• Break eggs very carefully so as not to disturb the integrity of the yolk. Even the smallest drop, caught in protein, will not allow to beat it.
• Whip proteins better chilled, so take care of this in advance. Separate the proteins in advance and place in the refrigerator. To prevent the yolks from drying out during this time, place them in a jar and tightly close the lid.
• Spread soufflé mix for baking and steaming in silicone molds. Such containers are not required to be lubricated and the dish can be removed from them.
• Apply a thin layer of butter to the bottom and walls of ceramic or metal molds, otherwise the soufflé will “weld” to them.
