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.
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