Carrot Souffle with Brussles Sprout and Root Vegetable Salad

Carrot_souffle

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup carrots, steamed and pureed
1 pound brussels sprouts, thinly sliced
1 shallot, thinly sliced
1 tablespoon tarragon, chopped
1/2 cup sliced almonds, toasted
1/4 teaspoon nutmeg, ground
2 red potatoes, thinly sliced
2 rutabagas, peeled and thinly sliced
3 tablespoons butter
3/4 cups milk
5 eggs, separated
6 tablespoons flour
parmesan

Recipe Preparation

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