Carrot Onion Cheese Souffle

This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.

Step: 1

Grease bottoms and sides of each ramekin with 1 teaspoon butter.

Step: 2

Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.

Step: 3

Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.

Step: 4

Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.

Step: 5

Preheat oven to 350 degrees F (175 degrees C).

Step: 6

Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.

Per Serving: 786 calories; protein 24.7g; carbohydrates 76.4g; fat 43.2g; cholesterol 443mg; sodium 637mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .