Soufflé à la Crécy

Carrot Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Peel, slice, and cook 4 carrots in water seasoned with salt, sugar, and butter. When done, drain, purée