Carrot Buttermilk SoufflÃ Gluten Free Recipes

CARROT BUTTERMILK SOUFFLÃ© -- GLUTEN FREE

CARROT BUTTERMILK SOUFFLÃ© -- GLUTEN FREE image

Categories Egg Appetizer Bake Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Casserole/Gratin Carrot Summer Winter Kosher

Yield 3-4 people

Number Of Ingredients 12

Ingredients

5 to 6 peeled, sliced carrots
1 large shallot chopped
5 eggs - separated
5 tablespoons gluten free flour
5 tablespoons butter + 1 teaspoon
2 cups buttermilk
3 ounces goat cheese
1 tablespoon sugar
salt & cayenne pepper
dash of nutmeg
thyme
Â½ lb sliced mushrooms

Steps:

Preheat oven to 400 degrees. Butter 2 quart soufflÃ© dish. Cook carrots until soft in pan of water & salt. Then put them through food processor. SautÃ© shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes â the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots. Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes. While the soufflÃ© is baking sautÃ© mushrooms in butter and salt and butter. Serve hot soufflÃ© with mushrooms on the side and a green salad.

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