Autumn is the best time to experiment with vegetable dishes. Unusually light pumpkin and carrot soufflé will be appreciated by those who are on a diet or just love pumpkin. The recipe is for 4 people.
It is necessary
-
- 500 g pumpkin pulp;
- 160 g carrots;
- 3 eggs;
- 100 g sugar;
- 30 g of light raisins;
- 4 walnut kernels;
- 40 g bread crumbs;
- salt;
- cinnamon;
- 4 soufflé tins.
Instructions
Step 1
Sort out the raisins, rinse them well, then soak them in warm water. Peel and wash the pumpkin, remove the middle with seeds, cut into small slices or grate on a coarse grater. Cut the peeled carrots into small circles.
Step 2
Place the pumpkin and carrots in salted warm water, cover and boil for 15-20 minutes. Make sure that the pieces are soft, but not overcooked, otherwise they will lose their characteristic smell. When the vegetables are ready, drain the water and grind them in a blender. If you don't have a blender, rub the vegetables through a sieve or colander into a deep bowl. You can also mince vegetables.
Step 3
Divide the eggs into whites and yolks, place them in different dishes. Whisk the egg whites into a strong foam. The whites are whipped well if they are fresh and chilled. Add sugar little by little, slowly. In this case, continue to beat the whites until smooth.
Step 4
Add cinnamon and egg yolks to the pumpkin-carrot mixture. Stir the ingredients well until smooth. You can use the blender again. After that, carefully add whipped whites with sugar, stirring constantly from bottom to top. The final appearance of the soufflé depends on how correctly the whites are whipped and introduced.
Step 5
Grease the soufflé molds with butter, sprinkle with breadcrumbs and pour some steamed raisins into them. Divide the pumpkin-carrot mixture into 4 parts and distribute it evenly over the molds, without pressing or leaving any empty spots in the mold.
Step 6
Preheat the oven to 180 degrees and place the molds there. Bake for 30 minutes until golden brown. The soufflé should rise well. Garnish the finished soufflé portions with chopped walnuts. Serve warm directly in the tins, attach a teaspoon or dessert spoon. Any drink can be served in addition.
