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Carrots Souffle

A baked dish of mashed carrots folded with beaten eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and carrot are a kitchen classic. They rank in the top 35% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Carrots Souffle

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the base

  1. Prepare mashed carrots.

  2. Separate the eggs, beating the yolks and mixing them with the mashed carrots.

Fold in the whites

  1. Whip the egg whites to stiff peaks and gently fold them into the carrot mixture.

Bake and serve

  1. Pour the mixture into paper cases and bake at 300°F (150°C) until golden brown.

  2. Serve on a folded napkin.

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. Egg + carrottop 35% of all pairs
    Smell alikelow
    Cooked together4,481 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Whipped whites trap air and set during baking, giving the soufflé its lift and structure, while yolks add richness.
Mashed carrots
Provide moisture, body and flavour to the base, and give the soufflé its colour.

The step that matters

Fold the whipped whites gently into the carrot mixture. The air bubbles in the whipped whites are what make the soufflé rise. Stirring or beating vigorously deflates them, leaving a dense result instead of a light, risen one.

“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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