• 2 cups cooked and puréed carrotsÌý
• 2 teaspoons lemon juice
• 1 1/2 cups whole milk
• 3 tablespoons unsalted butter + more for preparing soufflé dish
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 2 tablespoons grated yellow onion
• 4 egg yolks - room temperature
• 7 egg whites - room temperature
• 1/4 cup sugarÌý

Directions-

1. Boil carrots (about 2+ lbs) until fork tender.Ìý
2. Drain carrots, purée in food processor until smooth, add lemon juice. Set aside.Ìý
   
3. Preheat oven to 400 degrees.
4. Generously rub soufflé dish with butter. Gather all ingredients before beginning the recipe.
5. Add milk to small saucepan, over medium low heat bring to just under a boil.Ìý
6. Meanwhile, in a large saucepan melt butter over medium low heat, once butter is melted add flour and whisk vigorously for 1 minute, carefully add the milk, whisking continuously until it becomes thick, about 2 minutes.
7. Remove from heat, let cool slightly. Whisk in egg yolks, one at a time, add salt, cinnamon, grated onion.
8. Stir in puréed carrots. Place carrot mixture in large bowl, set aside.
9. In a standing mixer fitted with a whisk attachment, add egg whites. Begin whisking on low for a few minutes. Once the egg whites start to foam, gradually increase speed. Slowly add sugar and whip until sift peaks form. Careful not to over whip.
10. Using a large spatula, add one scoop of egg whites to the carrot mixture, stirring well to fully incorporate and lighten the mixture. Add half of the remaining egg whites, gently folding to in- corporate, fold in remaining egg whites.
11. Pour into buttered soufflé dish, filling to 1/2 inch under the top. Run your thumb around the inside rim of the soufflé dish - this helps it rise.
12. Place in oven, turn temperature down to 375 degrees and bake for 40 - 50 minutes until center is set. (Do not open the oven to peek, it will collapse the soufflé.) Serve immediately.
13. ·¡²ÔÂá´Ç²â!Ìý

Ìý

Recipe by Katherine Burns of

• 2 zucchini
• 2 yellow squash
• 1 eggplant
• 2-3 Yukon Gold potatoes
• 3 medium sized tomatoes
• 1 shallot
• 4 garlic cloves
• Olive oil
• Salt & Pepper
• Herbs de Provence

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese