Carrot Pudding Souffles with Buttered Spring Vegetables

Carrot Pudding Souffles with Buttered Spring Vegetables
15 Ingredients
  • ½ c. unsalted butter
  • 1 small shallot
  • 2 lb. medium carrots
  • 1 bay leaf
  • Coarse salt
  • 1 c. heavy cream
  • 6 tbsp. all-purpose flour
  • 2½ c. whole milk
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. ground ginger
  • Freshly ground pepper
  • 6 large egg yolks
  • 4 large egg whites
  • 16 baby carrots
  • 32 sugar snap peas
Nutrition
387
19% daily value
8 servings
                                       
                                            vegetarian
     

Fat

44% 29

Saturated

84% 17

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 20

Fiber

19% 5

Sugars

- 12

Sugars, added

- 0

Protein

19% 9

Cholesterol

72% 217

Sodium

30% 717

Calcium

18% 184

Magnesium

8% 36

Potassium

14% 641

Iron

9% 2

Zinc

10% 1

Phosphorus

29% 202

Vitamin A

155% 1396

Vitamin C

18% 16

Thiamin (B1)

18% 0

Riboflavin (B2)

32% 0

Niacin (B3)

11% 2

Vitamin B6

23% 0

Folate equivalent (total)

19% 76

Folate (food)

- 61

Folic acid

- 9

Vitamin B12

29% 1

Vitamin D

14% 2

Vitamin E

12% 2

Vitamin K

20% 24
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