Carrot Soufflee

Photo: Marcelo

A delicious side dish that has given be nothing but compliments. Goes great with steaks, roasts and other bolder main dishes.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1 whole(s) onion shredded
  • 3 whole(s) carrots shredded
  • 1 teaspoon(s) garlic minced
  • 2 cup(s) milk
  • 2 tablespoon(s) butter
  • 3 eggs
  • 1/4 cup(s) parmesan cheese
  • 2 tablespoon(s) cornstarch
  • A pinch(s) salt


  1. Saute the garlic for a couple of minutes then add carrots. Cook until tender stirring occasionally to prevent it from burning. Set aside

  2. Make a cream with milk, butter, the yoke of the three eggs, corn starch and salt. Once thickened add the Parmesan Cheese and set aside.
  3. Beat the egg whites to soft peaks
  4. Mix the carrots, cream and onion
  5. Fold in the egg whites
  6. Transfer to a baking dish
  7. Bake at 350 until toothpick comes clean
July 2013

This recipe is a personal recipe added by Marcelo and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Carrot Soufflee Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy