Carrot soufflé
Serve with gravy, or for a contrast of flavours, with blue cheese sauce. Make a little more than is needed for one meal, the little soufflés are good (cold) snacks, dipped in some yogurt (flavoured with ground cumin, if liked).
Ingredients
- 30 g plain four
- generous knob of butter
- handful of watercress
- 400 g carrots, prepared and chopped
- salt, white pepper
- rapeseed oil
- 1 tbsp caster sugar
- 150 ml mineral water
- 2 eggs, separated and egg whites whipped
- 75 ml whipping cream
- 4 tbsp bread crumbs
Method
- Grease 6 small ramekins with butter, dust with breadcrumbs, set aside. Preheat oven to 200 °C.
- In a saucepan, melt butter. Add flour, whisk over moderate heat for a couple of minutes. Remove from heat, set aside to let cool.
- In a saucepan, blanch watercress in boiling salted water for a few seconds, drain, rinse with cold water, drain well, squeeze out any surplus liquid, chop finely (or blend, if ‘bits’ are unwanted).
- In a saucepan, melt butter over moderate heat, add carrots. Season with salt, pepper and a pinch of sugar, sweat for a few minutes. Add mineral water, bring to the boil, cook for 15 minutes until carrots are very soft. Add flour/butter mixture while stirring. Remove from heat, blend to a smooth consistency. Add egg yolks, watercress and cream, mix well. Fold in whipped egg whites. Transfer mixture into prepared ramekins. Place ramekins in a roasting tin. Add hot water to roasting tin, about ½ height of ramekins. Bake for 40 minutes.