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Soufflé from carrot puree recipe. Delicate carrot-semolina soufflé in a multicooker for a couple

Soufflé - light and airy dish that will please any gourmet. Its delicate texture makes it suitable for everyone, including those with pancreatitis, young children, etc. The basis for making soufflés is lean meat, vegetables and fruits, and even cereals, etc., while whipped proteins provide tenderness and porosity. ... Read the most common recipes that are used for inflammation of the pancreas in the article.

Meat soufflé

Meat soufflé- easy to prepare. It has excellent taste, therefore, it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition. In cooking, you must use low-fat varieties meat, such as chicken, rabbit, etc. This dietary meal will not harm people who are required to eat special foods.

Soufflé, regardless of what it is prepared from, is very easy to spoil, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Composition:

  • rabbit (any dietary meat) - 0.5 kg;
  • cabbage - 0.5 kg;
  • cheese - 0.1 kg;
  • sour cream (less fat) -100 ml;
  • medium onion;
  • eggs;
  • pepper and salt to taste.

If you are using fillets, you do not need to peel anything. In other parts of the carcass, you need to cut out tendons, fatty areas, etc. Cut the fillets into pieces and twist them through a meat grinder or grind them with a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat, it will take less time and will ensure the correct consistency of the soufflé. Sour cream needs to be heated to room temperature and add to the mixture.

We divide the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold dish using a mixer until hard peaks are formed. The yolks need to be knocked down with salt until white foam and poured into the minced meat. After that, carefully add the proteins to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Put the mixture in a mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and set it to cook further. Meat soufflé is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Composition:

  • boiled lean meat ¼ kg;
  • egg - 50 g (1 pc.);
  • low-fat curd - a quarter of a pack (50 g);
  • oil - 10 g;
  • pulp white bread- a small piece;
  • cheese - a slice;
  • milk - 3 tbsp. l .;
  • greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Make minced meat from meat and homemade cheese using a meat grinder or blender, which is mixed with bread and yolk. Then slowly add protein, salt, pepper, herbs and mix. Put the mixture in a greased form and sprinkle with cheese. Cook in a water bath for about a third of an hour.

Beef soufflé

  • boiled lean beef - a third of a kilogram;
  • milk - 130 g;
  • egg - 1 pc.;
  • oil - a teaspoon;
  • flour - a teaspoon;
  • salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter there. Stir or grind again in a blender. Beat the protein until firm peaks and slowly add to the minced meat. You need to use a form where the minced meat is laid in a layer of 3 fingers. Lubricate the container with oil and put it in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice

Beef soufflé with rice.
  • lean boiled meat - a third of a kilogram;
  • dry rice - 10 g;
  • milk - half a glass;
  • egg - 1 pc.;
  • oil drain. - a tablespoon;
  • salt.

Grind the meat, add salt, some oil, yolk and send it to a blender again or twist it with a meat grinder. Cook the rice and add chilled to the beef. Beat the whites cold in a dry container until peaks form and stir in the minced meat. Put in a greased container with a layer of 3 cm and put on water bath for a third of an hour.

  • cottage cheese - a third of a kilogram;
  • lemon;
  • sugar - 80 g;
  • dry semolina;
  • egg - 4 pcs.;
  • apples - a third of a kilogram;
  • oil - 40 g.

Apples and homemade cheese twist with a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina, grated citrus zest. Beat the whites cold until firm peaks and gently mix into the curd mass.

You need to cook the soufflé in the oven at a low temperature for half an hour.

Steam curd soufflé

Steam cottage cheese soufflé.
  • cottage cheese - a third of a kilogram;
  • dry semolina - a tablespoon;
  • milk - half a glass;
  • small egg - 1 pc .;
  • butter;
  • low-fat sour cream - 2 tablespoons;
  • sugar - 1.5 tbsp. l.

Beat the main product with a blender or twist with a meat grinder. Add dry milk there semolina, granulated sugar, yolk and twist again. Whisk the whites until crisp and stir into the mixture. Gently mix everything and put in a mold, which you should grease with oil before. Cook in a water bath, multicooker or double boiler for about 40 minutes.

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are beneficial for pancreatitis. It is used to prepare many dishes. diet food one of which is soufflé. Composition:

  • carrots - 0.5 kg;
  • egg - 1 pc.;
  • milk - half a glass;
  • sugar - 2 tbsp. l .;
  • oil - 25 g;
  • salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, mash with a blender and mix with the yolk, the rest of the milk, granulated sugar and salt. Beat the whites with a mixer until steep peaks and stir in the carrot mixture. Lubricate the mold with oil, pour everything there and put it in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should be juicy.

Due to the large content nutrients in carrots, after readiness, the portion of the patient with pancreatitis should be limited to 150 grams.

Soufflé with cookies

Sugar cookies with soufflé.
  • low fat cottage cheese - packaging;
  • sugar - 1.5 tbsp. l .;
  • small egg - 1 pc .;
  • oil - 1 tsp;
  • cookies like "Maria" - 27 g;
  • milk - half a glass;
  • low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. Let it stand for a quarter of an hour. Separate the white and yolk. The protein must be knocked down with a mixer to solid peaks.

Homemade cheese must be whipped with a blender or twisted with a meat grinder. Add to it a mixture of milk and cookies, chilled melted butter, yolks. Stir everything until smooth and slowly introduce the protein. We put the mixture in a greased form. Steamed is best.

This is wonderful tender soufflé you can safely cook for kids from a year. Use caution only if you have allergies. The dish turns out to be very tender and bright. The kid eats it with pleasure! In addition, carrots are a source of carotene, thanks to which vitamin A is synthesized in the body. Sometimes it is called the growth vitamin. Full development of vision is impossible without it. Best of all, this vitamin is absorbed together with fats, which is why animal or vegetable oils should be added to carrot dishes.

Ingredients:

  • semolina - 2 tbsp. l.
  • carrots - 1 pc (medium)
  • water - 200 ml
  • egg - 1 pc
  • milk - 2 tbsp. l.
  • sugar - 1 tsp
  • butter - 1 tsp

Preparation:

We cook in thin water. If you pour semolina into cold water and stir continuously with a whisk until it boils, then there will be no lumps in the porridge.

Add butter to the porridge and leave to cool slightly.

Separate the yolk from the protein. The protein can be put in the refrigerator, so that later it would be easier to beat it.

Peel and rub the carrots on a fine grater.

Grind the yolk with milk and sugar.

Gradually introduce the mixture into a slightly cooled semolina, add the carrots grated on a fine grater there. Mix everything thoroughly.

Beat the cooled protein into a strong foam.

At this stage, Quality Control joined in the preparation of my soufflé :).

Gently mix the whipped protein into carrot-manned mass (so that "whipping and airiness" does not suffer).

Cook souffle we will in a slow cooker in a steaming container.

We lay out the mass on the greased butter silicone molds and put them in a steamer container.

Pour half a liter of water into the multicooker pan and install a steamer with filled tins on top.

Close the lid, set the “steam cooking” mode for 25 minutes. After 25 minutes, the tender soufflé is ready, let it cool slightly with the lid open.

The amount of vitamins and trace elements accumulated in carrots deserves deep respect. What is one beta-carotene, converted by the body into the priceless vitamin A! This vitamin is very beneficial for eyesight, accelerates regeneration processes, and serves as a powerful antioxidant. Beta-carotene is absorbed best in combination with dairy products, so carrot soufflé is best cooked with them.

However, not even all adults who understand the undeniable benefits of carrots love it raw. What can we say about children! It is often very difficult to convince a little one to chew on a carrot. And here is a gentle, melting in the mouth airy treat, for sure, will not leave him indifferent and will be to his taste.

To prepare such healthy dessert, the recipe advises to pre-stock:

  • carrots - 800 g;
  • sugar - 1 cup;
  • butter - 100 g;
  • eggs - 3 pcs.;
  • flour - 2 tbsp. l .;
  • baking powder and vanilla sugar - 1.5 tsp each. everyone;
  • a pinch of salt;
  • powdered sugar - to decorate the dessert.

Making delicate delicacies:

  1. First, the recipe recommends boiling the carrots until soft. It is most useful to steam it.
  2. When the carrots are ready, it's time to turn on the oven, as further dough preparation is quick. The temperature for baking needs 180 degrees.
  3. Now you need to turn the still warm carrots into mashed potatoes (with a mixer or blender). In the process of grinding (as the recipe says), add salt, sugar (simple and vanilla) and baking powder to the mass.
  4. Then add flour to the carrot puree. Then add soft butter and beaten eggs.
  5. A 1 liter ovenproof dish is suitable for baking. It needs to be oiled and sprinkled with sugar. After that, pour the carrot dough into it and bake for about an hour. By the end of this time, the top of the soufflé will acquire a pleasant golden color.

The finished carrot treat should be allowed to cool slightly and sprinkle with powdered sugar. The treat is ready - it's time to call little gourmet to the table.

Carrot and curd soufflé

Of course, this is not the only recipe healthy treats... Carrot and curd soufflé is an indisputable gift not only for children, but also for everyone who wants to preserve harmony and beauty. One Tasty Benefit!

To prepare it, you need to prepare:

  • carrots (boiled) - 100 g;
  • cottage cheese (fat content at your discretion) - 100 g;
  • milk - 50 ml;
  • egg - 1 pc.;
  • semolina - 1 tsp;
  • sugar and vanillin to taste.

The recipe is for one serving:

  1. Turn boiled carrots into mashed potatoes, gradually adding milk, cottage cheese, semolina, sugar and vanillin. Bring the mass to a homogeneous state. Insert the egg last and mix everything with a spoon (no need to beat).
  2. Oil the baking dish and sprinkle with semolina. Bake the soufflé in the oven at 170 degrees for 40 - 45 minutes.

The recipe does not advise to rush to immediately remove the soufflé from the oven: you need to hold it there, without opening the door, for another 10 minutes. Now the delicate delicacy is finally ready - you can treat yourself to it!

It is impossible not to remember about carrots when organizing dietary meals for pancreatitis. It contains many useful substances (carotene, vitamins E, K, C, PP, group B, copper, iron, potassium, iodine, phosphorus) that help maintain the normal course of the main physiological processes.

This vegetable can be used to make many dietary meals for example, steamed carrot soufflé, the recipe for which is given below. The soufflé contains butter, so it can only be used by patients with chronic pancreatitis without exacerbation.

Ingredients:

  • Carrots - 500 g
  • Milk 3.2% - 125 ml
  • Eggs - 1 pc.
  • Butter - 25 g
  • Sugar - 25 g

With a tendency to allergic reactions chicken eggs it is better to replace with quail, and cow's milk- goat.

Cooking carrot soufflé:

1. Cut the peeled carrots into cubes.
2. Add 5 g butter, 1/3 milk and simmer over low heat.
3. Grind the resulting mass in a blender or rub thoroughly through a sieve, combine with egg yolks, the remaining milk, sugar, salt.
4. Drive the egg whites into the mixture, stir gently, then place in a greased dish.
5. In a double boiler or water bath, bring to full readiness.

Carrot soufflé can also be cooked in a slow cooker. The cooking time in the "steaming" mode is 35 minutes. Or put the mold in a deep pan with water and send it to the oven. At 180º, the dish will cook for 40 minutes.

So that the soufflé takes on a new taste and turns into delicious dessert, together with carrots, you can cook a small apple or apricot.

In terms of consistency, the soufflé turns out to be very tender and juicy, and in terms of content it fully corresponds to diet No. 5p. It can be served with jam, milk, sweet or sour cream sauce prepared according to dietary guidelines for pancreatitis.

Nutrient content and calories

100 g of finished carrot soufflé contains:

  • Protein - 14.2 g
  • Fat - 27.6 g
  • Carbohydrates - 58.19 g
  • B1 - 0.20 mg
  • B2 - 0.27 mg
  • C - 12.42 mg
  • Ca - 91.29 mg
  • Fe - 2.41 mg

At one time, it is allowed to eat no more than 150 g of steam soufflé. Although some of the vitamins contained in carrots will be destroyed during heat treatment, there are still many useful substances left in stewed root vegetables. This dish is recommended not only for dietary nutrition with pancreatitis, but also for nutrition of children over a year old.

Use a good quality carrot that has no black spots and is firm to the touch. It is desirable that the vegetable tastes sweet, then the dessert will turn out delicious. Rinse with a brush under running water, remove the peel. Cut into small random cubes. Dip in a heat-resistant saucepan. Pour milk of any fat content. Use high fire. Boil the dairy mass. Reduce burner flame and cook 15-20 minutes, until carrots are tender. During this time, the amount of milk will decrease by about half.


While the carrots are simmering on the stove, separate the whites from the yolks. Beat the whites with a mixer until a thick dense foam is formed.


Grind boiled carrots with milk with an immersion blender. It is not necessary to cool the carrot mass.

Add a couple of pinches of salt to the chopped carrots, vanilla sugar, granulated sugar, semolina. Stir until smooth.


Add chicken yolks. If the carrot puree is hot, beat immediately with a mixer for 1-2 minutes so that the yolks do not cook and the mass becomes more fluffy.


Add whipped egg whites. Arm yourself with a spatula and stir in the carrot puree.


Use porcelain or silicone muffin tins for cooking. Porcelain needs to be greased with butter. Add the carrot mass to each mold, not reaching the top, about 1 cm.


Place the tins on the steam rack. In this case, a Moulinex CE500E32 multicooker with a pressure cooker function is used. Pour 300-400 ml of hot water into the bottom of the bowl. Close the lid tightly and run the steamer / vegetables program for 7 minutes. If you have a different technique, cook according to the instructions.


In case you cook carrot soufflé in the oven, take a deep mold. Place the filled molds back. Pour hot water to about half of the molds and send to hot oven for 20-30 minutes at a temperature of 180 degrees.


The carrot soufflé is ready. Serve warm with sour cream or