Fresh sage and Gruyère cheese add lots of earthy, rich flavor to these savory Carrot-Gruyère Soufflés.
Carrot-Gruyère Soufflés
Makes 6
Ingredients
- 3 large carrots, peeled and roughly chopped
- 1 clove garlic, smashed
- 1 tablespoon unsalted butter, melted
- 1 tablespoon chopped fresh sage
- 1 teaspoon kosher salt, divided
- 1¼ cups whole milk, divided
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon ground black pepper
- ¾ cup shredded Gruyère cheese
- 4 large egg yolks
- 7 large egg whites
- Garnish: fresh sage leaves
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with 2 sheets of foil. Spray 7 (8-ounce) ramekins with baking spray with flour.
- On prepared pan, toss together carrots, garlic, melted butter, chopped sage, and ½ teaspoon salt.
- Bake until carrots are fork-tender, 15 to 20 minutes.
- In the work bowl of a food processor, combine warm carrot mixture and ¼ cup milk. Pulse until smooth, stopping to scrape sides of bowl.
- In a small saucepan, combine carrot mixture and remaining 1 cup milk. Heat over medium heat until steaming. (Do not boil.)
- In a medium saucepan, melt butter over medium heat. Add flour, and vigorously stir with a wooden spoon until combined, being careful not to let mixture brown, about 1 minute. Add hot carrot mixture, and whisk until well combined. Add pepper and remaining ½ teaspoon salt, and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat, and whisk in egg yolks, one at a time, until combined. Stir in Gruyère until well combined. Transfer to a large heatproof bowl, and let cool slightly, 3 to 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until stiff peaks form. Using a balloon whisk, fold one-third of egg whites into carrot mixture until just a few white streaks remain. Add one-third of egg whites, whisking until just a few white streaks remain. Whisk in remaining egg whites until well combined. Spoon batter into prepared ramekins, filling ramekins three-fourths full.
- Bake for 20 minutes. Garnish with sage leaves, if desired, and serve immediately.
