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Garden From Home

Carrot & Apple Soufflé

Last updated on June 9, 2021

carrot and apple souffle

Serves 4


50 grams (2 oz) butter

50 grams (2 oz) plain flour, sifted

150ml (1/4 pint) single cream

1/2 tsp ground cinnamon 

2 TBSP fresh white breadcrumbs

4 eggs, separated

250 grams (8 oz) carrots, finely grated

250 grams (8 oz) dessert apples, peeled, cored and grated

40 grams (1 1/2 oz) walnuts, chopped


Melt the butter in a saucepan and stir in the flour to make a smooth paste. Add the cream and cinnamon and cook over a low heat until the sauce thickens. Cool slightly, then add the breadcrumbs, egg yolks, carrots and apples. 

Whisk the egg whites until stiff but not dry, then carefully fold into the mixture.

Pour into greased individual soufflé  dishes. Sprinkle over the chopped walnuts and bake in a preheated oven, 200°C, (400°F), Gas Mark 6, for 15-20 minutes, until well risen and golden brown. Serve immediately.


Would you like to grow your own carrots to make this delicious dish?

Check out our selection of vegetable seeds for sale including Nantes Carrots. This heirloom seed produces a sweet, short variety of carrot that would be perfect for this recipe.

Nantes carrot seeds

Recipe Source: The Carrot Cookbook: Fabulous Recipes for a Favorite Ingredient ~Mitchell Beazley, 1995, Reed International Books Limited

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