Carrot Ginger Soufflé
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 40 minutes
This not a “ real” soufflé—I am just getting that out there; I know. It is, let’s say, an Ashkenazi Jew-fflé. Soufflés are often found at kosher gourmet shops and appetizer stores and they are really very easy to make at home. Most can be a bit dense, as they are often made with flour or matzo meal—but I simply use enough starch (in this case potato starch) to hold it all together and keep it light and delicate in texture, like a true French soufflé. And the flavor? Oh yes, it packs a punch, with plenty of fresh ginger. It’s amazing with simple roast turkey, chicken, or duck, and great with a just giant arugula salad drizzled with freshly squeezed lemon and olive oil, for a bright vegetarian lunch.
2 teaspoons salt, divided
¼ cup orange juice
1 bay leaf
1½ pounds carrots, peeled, trimmed, and cut into ½-inch pieces
½ cup light brown sugar
1 stick/8 tablespoons/½ cup unsalted butter, room temperature
2- to 2½-inch piece fresh ginger, peeled and grated
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon freshly scraped nutmeg
3 tablespoons potato starch
1 teaspoon baking powder
4 large egg yolks
6 large egg whites
- Preheat the oven to 375°F. Spray a 9- by 13-inch casserole dish or a round soufflé dish with nonstick vegetable oil spray and set aside.
- Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt, the orange juice and bay leaf. Add the carrots and cook for about 15 minutes, until they are tender, but not mushy. Drain the carrots through a finmesh sieve and discard the bay leaf.
- Transfer the warm carrots to the bowl of a food processor and pulse until smooth and creamy. Add the sugar and butter and pulse to fully combine. Add the ginger, cinnamon, cardamom, and nutmeg and pulse to combine. At this point the carrot mixture can be transferred to an airtight container and refrigerated for up to 2 days; bring it back to room temperature before cooking.
- When you are ready to cook, transfer the carrot mixture to a large bowl. Add the potato starch, salt, and baking powder and stir to combine. Add the egg yolks and stir to fully combine.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites at medium speed until very bubbly. Increase speed to high and whisk until they hold stiff peaks (see Kitchen Tips). Stir one-third of the egg whites into the carrot mixture. Then fold the remaining egg whites into the carrot mixture just until white streaks are gone, and scoop gently into the prepared casserole or soufflé dish.
- Bake for 20 minutes, until nicely risen. Serve immediately for greatest impact, but it will taste just as good after it has fallen.
Egg whites at the soft peak stage will be glossy and foamy, retain their basic shape but will droop a bit, and won’t entirely cling to the bowl. Egg whites at the stiff peak stage will be glossy and very firm, will retain their shape and cling to the bowl. They will stand straight up from the overturned beater. Yet they will still be creamy and flexible enough to fold in with other ingredients.