Carrot soufflé

Preparation Method

Carrots: Wash the carrots, peel them, cut them into cubes or slices and bring them to the boil in salted water. Cover the pan and cook for 15 to 20 minutes, or until they are well cooked. Drain the water and pass the carrots through a potato masher or mash them with a fork. Set aside.

Bechamel sauce: bring the Soya Canola Oilto the boil, add the wheat flour at once and mix well until it forms a white, warm paste. While stirring, gradually add the milk until you get a smooth cream. Then add the carrots, egg yolks and Parmesan cheese and mix well. Remove from the heat and leave to cool.

Assembly: Beat the egg whites until stiff and, mixing well, add the baking powder. Gently add the egg whites to the carrot cream, mixing well. Grease individual bowls, or a large soufflé dish, and pour in the cream. Bake in a preheated oven at 230 °C for 20 to 25 minutes. You can vary the recipe by replacing the carrot with potato, spinach or a variety of mashed vegetables.