Cheese and carrot souffle
easy
60 mins
60 mins
Ingredients
- 1 medium-sized carrot (approx. 100 g)
- 200 g Gruyère cheese
- 4 Eggs (size M)
- 50 g Butter or margarine
- 70 g Flour
- 1/4 l Milk
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 small head endive salad
- 4 Tomatoes
- 1 small onion
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 1 TABLESPOON Chive rolls
- 7-10 Tbsp Grease
Directions
- 1
Peel the carrot, grate finely and squeeze it well in a kitchen towel. Grate cheese finely as well. Separate eggs. Heat the fat in a pot and sauté the flour while stirring. Slowly add the milk and heat up while stirring. Gradually stir the egg yolks into the mixture. Then fold cheese and carrots into the dough. Season with pepper and nutmeg. Beat the egg white until stiff and fold loosely into the cheese mixture. Pour the soufflé mixture into a greased mould (approx. 1 litre capacity) and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes. In the meantime, clean and wash the salad and drain well. Pluck the salad leaves into bite-sized pieces. Wash and halve the tomatoes, remove the stalk and cut the tomatoes into slices. Peel and finely chop the onion. Mix vinegar, salt, pepper and onion. Finally, beat in the oil. Arrange the salad in a bowl, add the vinaigrette and sprinkle with chives. Remove cheese and carrot soufflé from the oven and serve. Serve with salad
- 2
Form: Pillivuyt
- 3
Glasses: Zwiesel
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