Carrot Ginger Souffle
- Yield 6 to 8 servings
More like a crisp with a sweet cinnamon-spiced cornflake crust than a true soufflé, this dish is one that both adults and children will adore.
Try substituting the cooked broccoli or a broccoli and spinach mixture for the carrots.
- 1 pound carrots, sliced and steamed or boiled until tender1
- 3 eggs, lightly beaten
- 4 tablespoons all-purpose flour
- 1 stick unsalted butter, margarine or soy margarine, melted
- 1 tablespoon minced ginger root
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Salt and freshly ground black pepper, to taste
- Cornflake Crust:
- 3/4 cup cornflakes or granol
- 3 tablespoons light brown sugar
- 2 teaspoons softened unsalted butter, margarine or soy margarine
- 1/4 teaspoon cinnamon
- Meringue Souffle Topping:
- 4 egg whites
- pinch cream of tartar
- 2 tablespoons powdered sugar
- To make souffle: Preheat oven to 350F.
- Drain carrots well and place in a blender or a food processor fitted with metal blade. Add eggs and use on/off pulses 30 seconds until combined. Add remaining ingredients and process for 30 to 45 seconds until finely pureed. Spray a 1 1/2-quart baking dish with no-stick cooking spray and pour carrot mixture into the pan. Lightly cover with foil and bake 40 to 45 minutes.
- To make crust: Meanwhile, combine all crust ingredients in a bowl with a fork until it reaches a mealy consistency. Sprinkle crust mixture evenly over baked souffle and bake an additional 10 minutes, uncovered, until crispy and heated through.
- To make meringue: Cool casserole about 20 minutes or bake the night before. With a whisk or electric beater, beat eggs with cream of tartar and sugar on high speed about 2 minutes until they form stiff peaks. Spread egg white mixture evenly over casserole and form little zigzag patterns with a spatula. Bake, uncovered, in center of a 325F oven about 15 minutes until golden brown on top.