Carrot souffle with caraway seeds

Name: Carrot souffle with caraway seeds
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Carrots; 1 TABLESPOON + 75 g butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 50 g Comté cheese; 75 g Flour; 200 ml Milk; 7-10 Tbsp ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Carrots
1 TABLESPOON + 75 g butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
50 g Comté cheese
75 g Flour
200 ml Milk
7-10 Tbsp ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Fat and flour

Directions

1
Peel the carrots and cut them into pieces. Heat 1 tbsp. butter, fry the carrot pieces in it. Season with salt and pepper. Add approx. 100 ml water, cover and simmer for approx. 15 minutes. Finely puree the carrots and let them cool down a little.
2
Separate eggs. Stir the egg yolks into the puree. Chill the egg whites. Grate cheese. Grease the soufflé cups (each containing approx. 150 ml) and dust with flour.
3
Melt 75 g butter in a pot. Add flour and sweat for about 2 minutes. Add milk while stirring and let simmer for about 5 minutes while stirring. Season with caraway seeds, salt, pepper and nutmeg. Stir in carrot puree and cheese.
4
Beat the egg whites until stiff and carefully fold into the carrot mixture. Spread the mixture into the soufflé cups and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes.
5
Remove the soufflé from the oven and serve immediately.