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Carrot & Ginger Soufflé

Carrot & Ginger Soufflé
Photo by Scott Phillips

Ingredients

  • ½ tsp. kosher salt
  • ½ tsp. honey
  • 3 to 4 tsp. fresh lemon juice
  • 1 tsp. minced fresh ginger
  • ¾ cup milk
  • 1 cup peeled diced carrots (from about 4 medium carrots)
  • 5 Tbs. unsalted butter; more for the baking dish
  • + 4 more ingredients
    • 3 Tbs. all-purpose flour
    • 1 Tbs. minced fresh chives
    • 4 large eggs, separated
    • ½ cup water

Heat the oven to 425°F. Butter a 1-1/2-qt. low-sided gratin or round baking dish.

View full recipe at Fine Cooking

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