Food & Beverage

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I tried out this recipe for savory carrot soufflé last night for dinner, and it was really good. The flavors of nutmeg, carrot, and creamy parmesan Béchamel balance well.
But a word to the wise: Don’t beat the egg whites by hand unless you’re a robot. I spent a good half hour (it felt like) getting those egg whites to the elusive “stiff peak” stage. At points I would look over at my mixer and say to myself, “I should just use the mixer,” but I never did.
Recipe by Sherlly of Ecualombian, a food blog I came across yesterday that I will definitely be visiting again! Take a look at this post, about her adorable Colombian grandmother making bolon, which is fried green plantain dumplings stuffed with cheese or chicharrones.

"To oppose something is to maintain it." –Ursula Le Guin

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