Carrot-cheese soufflé

Name: Carrot-cheese soufflé
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium-sized carrot (approx. 100 g); 4 Eggs (Gr. M); 50 g butter/margarine; 70 g flour, 1/4 l milk; 7-10 Tbsp white pepper, nutmeg; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium-sized carrot (approx. 100 g)
4 Eggs (Gr. M)
50 g butter/margarine
70 g flour, 1/4 l milk
7-10 Tbsp white pepper, nutmeg
7-10 Tbsp Grease

Directions

1
Peel the carrot, grate finely and squeeze out well. Grate cheese finely
2
Separate eggs. Heat the fat in a pot and sauté the flour in it while stirring. Add milk slowly and bring to the boil while stirring. Gradually stir the egg yolks into the mixture. Then fold cheese and carrot into the mixture. Season with pepper and nutmeg. Beat the egg white until stiff and fold loosely into the cheese mixture
3
Place the soufflé mixture in a greased mould (approx. 1 l capacity) and smooth it down. In a preheated oven
4
(electric oven: 200 °C/circulating air: 175 °C/gas: level 3) Bake for approx. 30 minutes. Serve immediately. Serve with a fresh salad