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
  1. Preheat oven to 400°. Line a rimmed baking sheet with 2 sheets of foil. Spray 7 (8-ounce) ramekins with baking spray with flour.
  2. On prepared pan, toss together carrots, garlic, melted butter, chopped sage, and ½ teaspoon salt.
  3. Bake until carrots are fork-tender, 15 to 20 minutes.
  4. 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.
  5. In a small saucepan, combine carrot mixture and remaining 1 cup milk. Heat over medium heat until steaming. (Do not boil.)
  6. 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.
  7. 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.
  8. Bake for 20 minutes. Garnish with sage leaves, if desired, and serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/carrot-gruyere-souffles/