Root Vegetable Soufflé

Root Vegetable Soufflé

4.1 8 rating

Prep. 15 min

Total 1 h 25 min

6 portions

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

Calories 1180.2 kJ / 282.1 kcal

Fat 11.1 g

Fibre 4.1 g

Saturated Fat 6 g

Carbohydrates 38.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Simple Ideas 179 Recipes
United States

Veggie Table 51 Recipes
United States

You might also like...

Broccoli Red Lentil Soup

30 min

Sweet Pea and Zucchini Soup

30 min

Eggplant "Meatballs" with Romesco Sauce

2 h 45 min

Lentil Mushroom Stroganoff

55 min

Mushroom Risotto

30 min

Eggplant and Tomato Pasta

45 min

Sweet Potato and Zucchini Frittata

45 min

Stuffed Peppers with Herbed Quinoa

50 min

Dairy Free Tzatziki

15 min

Baked Beet Falafel Buddha Bowls

1 h 5 min

Green Lentil Risotto with Asparagus

45 min

Zucchini and Cheese Soufflés

40 min