Root Vegetable Soufflé

Root Vegetable Soufflé

4.1 8 ratings

Prep. 15 min

Total 1 h 25 min

6 portions

Ingredients

unsalted butter room temperature, plus extra to grease bowl
2 oz
sugar
1 oz
carrots sliced (1 in.)
8 oz
parsnips in pieces (1 in.)
8 oz
carrot juice (100% juice)
16 oz
whole milk
6 oz
all-purpose flour
4 oz
egg yolks from large eggs
3
freshly squeezed lemon juice
2 tsp
fresh thyme leaves
1 tsp
ground allspice
¼ tsp
salt
¼ tsp
ground black pepper
¼ tsp
egg whites from large eggs
5

Difficulty

medium

Nutrition per 1 portion

Sodium 232.2 mg

Protein 8 g

Calories 1180.2 kJ / 282.1 kcal

Fat 11.1 g

Fibre 4.1 g

Saturated Fat 6 g

Carbohydrates 38.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Simple Ideas 179 Recipes
United States

Veggie Table 51 Recipes
United States

You might also like...

Show all

Pasta with Spring Greens and Parmesan Bread Crumbs

45 min

Greek Stuffed Chicken

1 h 35 min

Matzo Ball Soup

1 h 20 min

Acorn Squash Gratin

1 h 55 min

Roasted Vegetables with Walnut Arugula Pesto

45 min

Baked Chili Beans

50 min

Kale Caesar Salad with Parmesan Bread Crumbs

25 min

Wild Rice Salad with Miso Vinaigrette

1 h 15 min

Chinese Blistered Green Beans

25 min

Lemon Garlic Broccoli

20 min

Hand Ripped Cabbage

No ratings

Sambal Tumis Udang (Prawn Sambal)

30 min

Show all