Summary

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

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Instructions

1. Pierce the potatoes with a fork several times (all around) and bake in the preheated oven for 1 hour at 190 ° C.
2. Preheat the oven to 200 ° C. Grease a 900-1000 ml baking dish with butter and toss out with 3 tablespoons of breadcrumbs.
3. 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.
4. Beat the egg whites in a separate bowl until stiff, then carefully fold into the potato mixture with a metal spoon.
5. Carefully pour the mixture into the baking dish. Sprinkle with the remaining breadcrumbs.
6. Bake for about 40 minutes, until the souffé has risen and is golden brown on top.
7. DO NOT open the oven door while baking, otherwise the soufflé will collapse.
8. Sprinkle with the carrot shavings and serve immediately.