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Carrot Soufflé
This can be refrigerated, in the pan, overnight and warmed in a
350-degree oven for 15 minutes before serving.
2 pounds fresh carrots
1 tablespoon kosher salt
5 extra-large eggs, separated, at room temperature
1 cup sugar
½cup matzo meal
½ cup finely ground walnuts
½ cup finely ground pecans
2 tablespoons cinnamon
½ teaspoon ground cloves
Preheat oven to 350 degrees. Generously oiled a bundt pan or
10-inch tube or springform pan. Peel carrots and cut into chunks.
Place in a large saucepan with salt and water to cover. Bring to a
boil, reduce the heat and simmer, covered, until tender, about 20
minutes. Drain carrots. Process in food processor or blender until
puréed.
Beat egg yolks and sugar with electric mixer on medium speed for 6
to 8 minutes, until thick and pale yellow (use whisk attachment if
your mixer has one). Reduce speed to low and beat in the carrot
purée, matzo meal, ground nuts and spices. Set aside.
With clean beaters, beat egg whites until stiff but not dry. Using
a spatula, carefully fold the egg whites into the carrot mixture,
mixing gently but thoroughly. Pour into the prepared pan.
Bake for 50 to 60 minutes, until soufflé is golden brown and the
tip of a knife inserted into the middle comes out clean. Let cool
on a wire rack; unmold onto a platter. Makes 10 to 12 servings.
Per serving: 252 calories, 7 grams protein, 37 grams carbohydrate,
10 grams fat (1 grams saturated), 34 percent calories as fat, 3.8
grams fiber, 107 milligrams cholesterol, 703 milligrams sodium.
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