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Carrot soufflé


Serves: 6 as a side
timePrep time: 15 mins
timeTotal time:
Carrot soufflé
Recipe photograph by Karen Thomas / Recipe taken from Big Table, Busy Kitchen by Allegra McEvedy (Quercus, £25)

Serves: 6 as a side
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
276Kcal
Fat
19gr
Saturates
10gr
Carbs
21gr
Sugars
15gr
Fibre
5gr
Protein
7gr
Salt
0.8gr

Allegra McEvedy

Allegra McEvedy

Classically trained chef and cookery author Allegra has headed up the kitchens of world-famous restaurants in England and the USA. She also co-founded healthy fast food chain Leon
See more of Allegra McEvedy’s recipes
Allegra McEvedy

Allegra McEvedy

Classically trained chef and cookery author Allegra has headed up the kitchens of world-famous restaurants in England and the USA. She also co-founded healthy fast food chain Leon
See more of Allegra McEvedy’s recipes

Ingredients

  • 6 large carrots (about 850g), peeled and cut into chunks
  • 100g butter, melted
  • 40g plain flour
  • 1½ tsp baking powder
  • 1 tsp ground coriander
  • a handful of fresh coriander, finely chopped
  • 2 tbsp sugar
  • 4 medium eggs, beaten

Step by step

  1. Put the carrot chunks in a saucepan and cover with cold water. Bring to the boil with a good pinch of salt, then simmer with a lid on for 30-40 minutes until very tender. Drain and leave to steam-dry for a few minutes, then tip back into the pan and gently cook out any remaining moisture for about 5 minutes.
  2. Preheat the oven to 190ºC, fan 170ºC, gas 5. Transfer the cooked carrots to a food processor and whiz to a purée. Add the melted butter, flour, baking powder, ground and fresh coriander, sugar and some seasoning, and pulse briefly to combine. Now pour in the beaten eggs and give it a final blast to incorporate.
  3. Butter a high-sided, 1.5-litre baking dish (that will hold your mix and allow it to rise by 3-4cm without going over the top). Tip in the carrot purée and bake for 35-40 minutes. Have a look at the top after 25 minutes – if it's going a bit dark, cover loosely with foil.
  4. It's done when the top has formed a nice crust, is slightly springy to touch, and when a skewer stuck into the centre comes out mostly clean, but not entirely.

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