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Dessert

Souffle, Carrot

A baked carrot soufflé made with pureed carrots, sugar, flour, butter, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Souffle, Carrot

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Make a thick puree of carrots using water instead of broth.

  2. Add sugar, flour, salt, and butter to the puree and boil until very thick.

  3. Remove from heat and mix in the egg yolks thoroughly.

Bake

  1. Beat the egg whites until stiff and fold them into the mixture.

  2. Transfer to a baking dish and bake in a preheated oven at 350°F (175°C) until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Carrot + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs whites
Beaten into stiff foam, they trap air that lifts the soufflé as it bakes.
Egg yolks
Enrich the base and help it set into a rich, custardy structure when baked.
Flour
Thickens the carrot puree so it can hold the beaten whites.
Carrots, pureed
Provide the main body, moisture and flavor of the soufflé.
Butter
Adds richness and smooth texture to the thickened base.

The step that matters

Folding in the egg whites. Stir gently with a folding motion so the air in the whipped whites is not knocked out; deflated whites produce a dense, flat soufflé instead of a light, risen one.

Swap the carrot

How well each one fits the dish's main ingredients (sugar, flour, butter, egg):

  1. Chivefits better
  2. Leekfits better
  3. Shallotfits better
  4. Carrotthe original

Fit is the average pairing score against sugar, flour, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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