Root Vegetable Soufflé

Root Vegetable Soufflé

4.3 7 ratings

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

Nutrition per 1 portion

Calories 282.1 kcal / 1180.2 kJ

Protein 8 g

Fat 11.1 g

Carbohydrates 38.6 g

Fibre 4.1 g

Saturated Fat 6 g

Sodium 232.2 mg

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