Are you looking for a healthy and delicious side dish that’s surprisingly easy to make? Look no further! This Piccadilly Carrot Souffle is a vibrant and flavorful addition to any meal, perfect for a weeknight dinner or a special occasion. It’s surprisingly light and fluffy, a delightful contrast to richer main courses. This recipe is a celebration of simple ingredients transformed into something truly special. Get ready to impress your family and friends with this easy, homemade culinary masterpiece.
Ingredients:
- 1 pound carrots, peeled and thinly sliced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 4 large eggs, separated
- 1/4 cup grated Parmesan cheese
- 2 tablespoons heavy cream
Instructions:
Step 1: Preparing the Carrots
Bring a large pot of salted water to a boil. Add the sliced carrots and cook until tender-crisp, about 8-10 minutes. Drain well and set aside.
Step 2: Sautéing Aromatics
While the carrots are cooking, heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, thyme, and nutmeg and cook for another minute until fragrant. This step builds a wonderful base of flavor.
Step 3: Combining Ingredients
In a large bowl, mash the cooked carrots slightly. Add the sautéed onion mixture, salt, and pepper. Stir in the egg yolks, Parmesan cheese, and heavy cream until well combined.
Step 4: Whisking the Egg Whites
In a clean, dry bowl, whisk the egg whites until stiff peaks form. Be sure your bowl and whisk are completely free of any grease for optimal results.
Step 5: Gently Folding
Gently fold the whipped egg whites into the carrot mixture in two additions, being careful not to deflate the egg whites. A light and airy texture is key to a perfect souffle.
Step 6: Baking the Souffle
Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart souffle dish or an oven-safe casserole dish. Pour the carrot mixture into the prepared dish.
Bake for 25-30 minutes, or until the souffle is puffed and golden brown. Avoid opening the oven door during baking to maintain the rise.
Step 7: Serving
Let the souffle rest for a few minutes before serving. This allows it to settle slightly and makes it easier to serve. Serve immediately for the best texture and flavor. This Piccadilly Carrot Souffle pairs perfectly with roasted chicken, grilled fish, or even as a standalone vegetarian dish.
Tips and Variations:
- For a richer flavor, use butter instead of olive oil.
- Add a pinch of cayenne pepper for a subtle kick.
- Substitute other root vegetables like sweet potatoes or parsnips for some of the carrots.
- Top with fresh herbs like parsley or chives before serving for added visual appeal and flavor.
- If you don't have heavy cream, you can use milk or cream cheese instead.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200
- Protein: 7-10g
- Fat: 8-12g
- Carbohydrates: 15-20g
This Piccadilly Carrot Souffle is a quick dinner idea, a delicious dish that's perfect for busy weeknights. Enjoy this healthy meal, a testament to the magic of simple homemade cooking and one of the best recipes you’ll find for a delightful carrot-based side. It’s sure to become a family favorite!