It has been a long time ago that we ate this golden oldie dish but recently I somehow got into the mood and I was not disappointed. Yes, it’s not really easy to make but if you follow all the steps, it is not too hard either. And it is really nice, a bit sweet due to the carrot but savory due to the bacon, spicy cheese and the mustard. I really liked it.
Ingredients for 4 pers.:
- 4 eggs
- 150 ml milk
- 2 tablespoons of flour
- 75 gr grated cheese
- 1 tablespoon of mustard
- Fresh parsley
- 125 gr bacon
- 300 gr carrot
- pepper
How to prepare it:
Pre-heat your oven to 200 degrees.
Clean the carrots and cut them into bite sized pieces. Put a pan with some water on the stove, add the carrots and boil them. Put another pan on the stove, add some butter. Once the butter is melted, put the flour into the pan and start stirring. Everything will go quickly from now. The flour will start to clod together. Poor the milk in small batches into the pan whilst you are stirring, make sure that you take out all the clods. After a while, by adding more milk a smooth white sauce will start to exist. If needed you can add some extra milk. Once you have the sauce, add the grated cheese, the mustard and some pepper. Keep stirring until the cheese is melted and turn down the heat.
Put a baking pan on the stove, add the bacon and fry the bacon for about 10 min.
Rinse down the carrot and mash them. Split the eggs as we will only use the egg white. Whip the egg white till it is almost firm. Chop the parsley.
Stir the carrot through the cheese sauce, after the carrot you can stir the egg white to the sauce as well and finally add the bacon and parsley. Stir once more. Divide the soufflé over 1 person oven dishes. Since it is a heavy dish I advise you to serve smaller portions.
Put the dishes in the oven for about 30 minutes. Do not sneak peek before they are ready since the soufflé will collapse.
This was terrific. and not to hard, never had souffle’ before so not sure what the consistancy was supposed to be. I used home made carrot soup. because it was really pureed carrots with seasoning. I added cream and kept the proportions as close as possible. I’m at 5k ft. so I cooked it at 250* and probably extra 15 min
it wasn’t browning. The first one was flatter but another 10 min and it fluffed up. it was a bit sweet from the home grown carrots but not so much as if I had added any sugar. ill try this one again.