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500 g
50 g
50 g
275 ml
3
1
30 ml
25 ml |
carrots, sliced
margarine
whole meal flour
skimmed milk, warm (or half milk, half
vegetable stock, from cooking carrots)
egg whites
egg yolk
chopped mint
Edam cheese, grated
salt |
Method :
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Heat the oven to 190oC
(375oF), Gas 5.
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Grease a 1 liter soufflé dish.
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Steam or cook the carrots in boiling, salted water until tender.
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Drain and mash, reserving 150 ml of the stock for the sauce, if liked.
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Melt the margarine in a pan, stir in the flour and cook for 1 minute.
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Gradually stir in the milk and stock, if used.
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Bring to the boil.
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Simmer for 3 minutes, still stirring.
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Remove from the heat and beat in the egg yolk, carrot purée, salt, pepper and mint.
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Whisk the egg whites until stiff and fold into the carrot mixture, using a metal spoon.
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Turn into the soufflé dish and sprinkle with the cheese.
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Stand on a baking tray and bake for 45 minutes, or until well risen and golden brown.
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Serve at once.
Alternative Suggestion :
Cook, then purée 100 g whole brown lentils and add to the sauce with 15 ml tablespoons each summer savory
and parsley and a pinch of coriander in place of the carrots and mint.
Serves 4
Per Serving :
14 g fat, 5 g fiber.
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