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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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It is difficult to describe this in English. Its a cross between a souffle, mash and puree. It has the sweet taste of carrots with the fluffy texture of egg whites. For a vegetarian version subsitute Pecorini for parmesan. Ingredients:
400 g carrots, chopped |
2 egg whites |
25 g parmesan cheese, grated |
30 g butter, plus extra for topping |
25 g plain flour |
500 ml milk |
nutmeg |
Directions:
1. preheat oven to 200C/400°F.
2. Cook the carrots in boiling water until tender.
3. Meanwhile melt the butter in a small pan and add the flour, stirring over over a low heat to make a paste or roux.
4. gradually add the milk stirring constantly then increase the heat and stir until the sauce thickens. If desired add nutmeg, salt and pepper.
5. drain the carrots and mash or puree.
6. Whish the egg whites and stir into the sauce.
7. Stir the sauce into the carrots and mix well.
8. Pour into an ovenproof dish and bake for 10 minutes.
9. Top with the cheese and dot the top with butter. Bake for a further ten mins until a crust forms on top.
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