Souffles - Please help
#273488 - 07/11/06 10:02 AM
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I love souffles and was wondering/hoping there is a simple, consistent way to revamp old souffle recipes to the new IBS way of eating??
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There are two in Heather EFI book...
Chocolate Pecan Fallen Souffle (which is FABULOUS)
Banana Butterscotch Souuffle (I have not tried this one YET)
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p.s. you can post an old one so we can see it and then make suggetions on what needs to be changed.
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Great idea. Here's the first one.
Carrot Souffle
Ingredients:
• 5 lg Carrots – peeled, thinly sliced
• 2 t Lemon Juice
• 10 T Butter – divided: 5T, 5T, Rm Temp
• 1 med Onion – diced
• ¼ c Sugar
• 1 T Flour
• 1 t Salt
• ¼ t Pepper
• ¼ t Cinnamon
• 1/8 t Nutmeg
• 1 c Milk
• 3 Eggs
Method:
1. In med saucepan, over high heat, boil carrots, 15mins, until tender. Drain.
2. In food processor, puree carrots. Add lemon juice, 5T butter, and onion. Puree all.
3. In lg bowl, beat 5T butter, sugar, flour, salt, pepper, cinnamon, and nutmeg.
4. Add and beat pureed carrot mixture.
5. Beat milk in slowly. Beat in eggs.
6. In prepared soufflé dish, pour mixture.
7. Bake 350 – 50mins-1hr, until puffed and lightly browned.
Edited by allison4 (07/11/06 12:17 PM)
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Quote:
Great idea. Here's the first one.
Carrot Souffle
Ingredients:
• 5 lg Carrots – peeled, thinly sliced
• 2 t Lemon Juice
• 10 T Butter – divided: 5T, 5T, Rm Temp this I'm not sure what to use other then something like Earth Balance Natural Buttery Spread and maybe some apple sauce to reduce the amount of fat? Anyone else have ideas for this one?
• 1 med Onion – diced
• ¼ c Sugar
• 1 T Flour
• 1 t Salt
• ¼ t Pepper
• ¼ t Cinnamon
• 1/8 t Nutmeg
• 1 c Milk soy or rice milk
• 3 Eggs 6 egg whites
Method:
1. In med saucepan, over high heat, boil carrots, 15mins, until tender. Drain.
2. In food processor, puree carrots. Add lemon juice, 5T butter, and onion. Puree all.
3. In lg bowl, beat 5T butter, sugar, flour, salt, pepper, cinnamon, and nutmeg.
4. Add and beat pureed carrot mixture.
5. Beat milk in slowly. Beat in eggs.
6. In prepared soufflé dish, pour mixture.
7. Bake 350 – 50mins-1hr, until puffed and lightly browned.
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Honestly, I'm not sure how much of that butter is even necessary... as far as I know, the whole thing that makes a souffle puff is the eggs. I would start by using a safe margarine - honestly, I prefer Smart Balance Light, which is lower fat to begin with - and just use the 5 Tbsp called for in the flour/sugar/etc mixture... in other words, skip the amount that you puree with the carrots. If the carrot mixture seems to need a little more moisture, orange juice or water would do the trick, but only add it a little at a time.
I wouldn't use applesauce. I'm not sure why, it just seems like it would weigh it down.
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