Ingredients
1/2 c. unsalted butter
1 small shallot
2 lb. medium carrots
1 bay leaf
Coarse salt
1 c. heavy cream
6 tbsp. all-purpose flour
2 1/2 c. whole milk
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
Freshly ground pepper
6 large egg yolks
4 large egg whites
16 baby carrots
32 sugar snap peas
Preparation
Step 1Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)Step 2Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when puréeing hot liquids in a food processor). Transfer carrot purée to a small bowl; set aside.Step 3Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.Step 4Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot purée, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely, about 30 minutes.Step 5Preheat oven to 400 degrees F. Lightly butter eight 6-ounce ramekins; set aside.Step 6Add yolks, one at a time, to carrot mixture, whisking well after each addition.Step 7Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.Step 8Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until soufflés are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the soufflés to a wire rack, and let cool 10 minutes.Step 9Before serving, bring a medium pot of water to a boil; add 2 teaspoons salt. Add carrots; cook 2 minutes. Add peas; cook until carrots are tender and peas are bright green, about 2 minutes more.Step 10Melt remaining 2 tablespoons butter in a small saucepan over low heat. Drain vegetables; toss with the melted butter.Step 11Invert each soufflé onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
