How to make carrot coriander souffle
Prepare ingredients: baby carrots.
Peel the baby carrots and remove their heads.
Put the processed baby carrots in the brine, add the freshly ground black pepper and cook for 20 minutes until soft. Take it out and put it in a blender to smash.
Preheat the oven to 200°C/400F/Gas Mark 6. Season the carrots and add chopped coriander.
Separate the egg yolk and egg whites, add the egg yolk to the carrot and parsley mixture and stir together.
In another bowl, whisk the egg whites until thick.
Add the beaten egg whites to the carrot, parsley, egg yolk mixture, stir together, and then pour the mixture into four oiled cake molds.
Bake in the oven until golden (about 20 minutes), take out and serve.
Carrot Coriander Souffle
- 450 g carrot