CARROT BUTTERMILK SOUFFLé -- GLUTEN FREE
Categories Egg Appetizer Bake Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Casserole/Gratin Carrot Summer Winter Kosher
Yield 3-4 people
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter 2 quart soufflé dish. Cook carrots until soft in pan of water & salt. Then put them through food processor. Sauté shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes â the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots. Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes. While the soufflé is baking sauté mushrooms in butter and salt and butter. Serve hot soufflé with mushrooms on the side and a green salad.
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