Easy Thanksgiving Souffle | Chef Jean-Pierre

Name: Easy Thanksgiving Souffle | Chef Jean-Pierre
Total time: 75 min
Ingredients: 2 ½ lb Butternut squash; 2 ½ lb Carrot; 6 oz Butter; ½ cups Flour; ¼ cups Brown sugar; 6 Egg; ½ cups Raisin; 1 cup Walnut, chopped; 2 tbsp Sage, chopped; 2 tbsp Parsley, chopped; 1 tbsp Vanilla; Salt; Black pepper

By Chef Jean-Pierre · 75 min

Ingredients

Butternut squash2 ½ lb
Carrot2 ½ lb
Butter6 oz
Flour½ cups
Brown sugar¼ cups
Egg6
Raisin½ cups
Walnut · chopped1 cup
Sage · chopped2 tbsp
Parsley · chopped2 tbsp
Vanilla1 tbsp
Salt
Black pepper

Instructions

Preheat the oven to 350°F (180°C).
Boil the butternut squash until fully cooked. Drain well and purée until very smooth. Do the same with the carrots.
Melt the butter in a large pot. When foamy, add the flour and cook for a couple of minutes.
Add the puréed vegetables, eggs, rum raisins, brown sugar, walnuts, vanilla, sage, thyme, salt and pepper, and mix.
Pour into a buttered lasagna-style dish, sprinkle with Parmesan and bake for 45 minutes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Carrot Brown sugar Raisin Walnut Butternut squash

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app