Carrots – Potatoes – Soufflé
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g butter
- 4 tablespoon breadcrumbs
- 675 g potato (s), floury
- 2 carrots, grated
- 2 egg (s), separated
- 2 tablespoon orange juice
- 2 tablespoon parsley, fresh chopped
- 1 pinch (s) nutmeg
- salt and pepper
- Carrot (s) - shavings for garnish
Print Recipe
Pin Recipe Instructions
- Pierce the potatoes with a fork several times (all around) and bake in the preheated oven for 1 hour at 190 ° C.
- Preheat the oven to 200 ° C. Grease a 900-1000 ml baking dish with butter and toss out with 3 tablespoons of breadcrumbs.
- Halve the baked potatoes and spoon the pulp into a bowl, add the carrots, egg yolks, orange juice and nutmeg. Add parsley, salt and pepper, stir carefully.
- Beat the egg whites in a separate bowl until stiff, then carefully fold into the potato mixture with a metal spoon.
- Carefully pour the mixture into the baking dish. Sprinkle with the remaining breadcrumbs.
- Bake for about 40 minutes, until the souffé has risen and is golden brown on top.
- DO NOT open the oven door while baking, otherwise the soufflé will collapse.
- Sprinkle with the carrot shavings and serve immediately.
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