Carrot and Courgette Souffle
Ingredients
500 gm Carrots
180 gm Courgettes
1 Onions
2 Tbsp Plain flour
125 ml Milk
4 Egg(s)
Salt
Black pepper
� tsp Nutmeg (grated)
2 Tbsp Olive oil
Method
Preheat the oven to 200�C.
Cook the carrots until tender then drain and puree in a food processor. Separate the eggs into 2 bowls.
Chop the onion finely. Heat the oil in a small pan, saute the onion until softenend (about 5 minutes) then add the flour and cook for a minute. Stir in the milk and bring to the boil. Be careful to avoid making lumps. Simmer for 2 or 3 minutes, then stir in the beaten egg yolks taking care not to scramble the eggs. Stir in the carrot puree and the grated courgette. Add the seasoning and mix well.
Whisk the egg whites until stiff. Gradually fold the egg whites into the carrot mixture. Spoon into a buttered souflle dish. Bake for 30 to 40 minutes until golden. Serve immediately.
24 Sep 2023
Shirl Seath