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Root Vegetable Soufflé

Root Vegetable Soufflé
4.1 8 ratings
Prep. 15 min
Total 1 h 25 min
6 portions
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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
Energy 1180.2 kJ / 282.1 kcal
Fat 11.1 g
Fibre 4.1 g
Saturated Fat 6 g
Carbohydrates 38.6 g

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