Carrot and Potato Souffle
Ingredients
- For the souffle
- 500 grams potatoes
- 1 carrot
- 2 Tbsps Crème fraiche
- 4 eggs
- Nutmeg
- salt
- peppers (from the mill)
- butter (for the pans, each holds 150 ml)
- To garnish
- Peas (cooked, as eyes)
- Bell pepper (as mouth)
- For hair
- frill parsley
- Grated carrot
Preparation steps
For the souffle: Peel the potatoes and carrots. Rinse and cut into large pieces. Cook in boiling salted water for about 25 minutes. Drain, and while still hot, press through a potato ricer. Stir in the butter and cremè fraîche.
Separate the eggs. Stir the egg yolks int the potato and carrot puree. Season with salt, pepper, and nutmeg. Beat the egg whites with 1 pinch of salt until stiff. Gently fold into the potato and carrot puree. Fill each ramekin to one finger width below the rim. Place the ramekins in a deep baking pan. Fill the baking pan with 2-3 cm (approximately 1 - 1 1/2 inches) of hot water. Place the pan in a preheated oven at 180°C (approximately 350°F) for about 30 minutes, until golden brown.
Remove the souffles from the oven. Garnish with the peas, pepper sticks and parsley as desired, to make faces. Serve immediately.
