Carrot Souffle

Ingredients

• 2 pounds carrots (about 4 1/2 cups), chopped
• ½ cup ricotta cheese
• ¼ teaspoon powdered cumin
• 3 tablespoons fresh dill, minced
• Salt and freshly ground pepper to taste
• 8 eggs, separated

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    145 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 9 grams protein; 193 milligrams cholesterol; 163 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8

Preparation

1. Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
2. Boil carrots in salted water until soft. Drain well.
3. Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper. Puree well. You should have about 3 cups. Transfer to mixing bowl.
4. Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into carrot mixture, then remainder. Taste for seasoning.
5. Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

40 minutes