Root Vegetable Soufflé

Root Vegetable Soufflé

4.1 8 ratings

Prep. 15min

Total 1 h 25min

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...

Basil Pesto (TM5 Metric)

10min

Chicken and Farro Harvest Salad

1 h 45min

Squid and Shrimp Risotto

1 h

One-Pot Barley and Vegetables

1 h 10min

Mushroom Risotto

30min

Spanish Tortilla - Tortilla Española

45min

Rosemary Polenta with Mushrooms

1 h 40min

Ratatouille with Pecorino

1 h 5min

Orange Balsamic Beet and Quinoa Salad

40min

Garbanzo Bean Soup with Spinach

40min

Prosciutto and Sun-Dried Tomato Muffins

50min

Quinoa Salad with Brazil Nut and Cilantro Pesto

55min