Monday, May 17, 2010

Carrot Souffle with Balsamic Beets

Beets are my absolute worst enemy in cooking. I really do not know what to do with them. I hear that they are full of good carbohydrates, protein, and other healthy stuff, but man, they have some pretty weird aftertaste. Since I got it in the CSA box, I shall not be wasteful and throw it out. Here goes beet number 1 and 3 carrots....

Carrot Souffle with Balsamic Beets

(looks like a drink)

1 Beet
3 Carrots
1/4 cup Balsamic vinegar
1/4 cup flour
1 tbs Brown sugar
1 oz Light cream cheese
2 tbs Romano cheese
2 Egg whites
Batch of basil for garnish
Black pepper (a dash)

Prep and cook the carrot souffle!
1. Preheat the oven for 350F
2. Peel the carrots
3. Toss in a pot of boiling water until tender
4. Strain, dry, and chop until it can fit in your food processor
5. Puree the carrots with the cream cheese and Romano cheese
6. Beat egg whites until peaks form
7. Fold in carrots, sugar, pepper, and flour into the egg whites
8. Place souffle mixture into ramekins or ovenproof dish
9. Bake for 20-30 minutes until top is golden

Meanwhile ....

Prepwork for the beets
1. Peel and cube beets into 1 cm cubes
2. Shred the basil

Cooking process
1. Heat a little olive oil in a pan
2. Saute the beets for 2-3 minutes with salt and pepper
3. Add in balsamic vinegar and cover for 2 minutes or until beets are cooked.
4. Wait for the souffle to finish and then put balsamic sauce and beets over the souffle with basil garnish.

I got to say ... this is quite an interesting dish that could use some improvement. If you have any ideas of how to make this taste more interesting, let me know xD!

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