35
Carrot and cheese soufflé
5
(38)
50 min
0 kcal
israel.myrealfood
Preparación de la receta
1
Steam the peeled carrots (5' in the microwave steamer case). Mash with the egg yolks and set aside.
2
Whip the egg whites and set aside in the refrigerator. Grate the cheese
3
Prepare a béchamel sauce, melt the butter in a saucepan, add the flour and stir well. Gradually add the milk, stirring until there are no lumps. When it is ready, add the cheese, salt, pepper and nutmeg, turn off the heat and set aside.
4
Mix the béchamel sauce with the carrot puree and when it is well homogeneous, add the whipped egg whites in a folding motion. Fill individual oven-safe bowls.
5
Bake in a preheated oven at 180° for 25 to 35', make sure before turning off the oven that they have risen. Do not remove immediately, let them cool for a few minutes so that they do not fall apart.
Ingredientes
2 raciones
2 raciones
Carrot
720 gramos (aprox. 9 unidades)
Skimmed cow's milk
200 gramos (aprox. 1 vaso)
Chicken egg
150 gramos (aprox. 3 unidades)
Light cheese
100 gramos
Butter
23 gramos (aprox. 1 i ½ cucharadas)
Whole wheat flour
20 gramos (aprox. 2 cucharadas)
Nutmeg
2 gramos (aprox. ½ cucharaditas)
Black pepper
2 gramos (aprox. ½ cucharaditas)
Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
2 raciones
2 raciones
Carrot
720 gramos (aprox. 9 unidades)
Skimmed cow's milk
200 gramos (aprox. 1 vaso)
Chicken egg
150 gramos (aprox. 3 unidades)
Light cheese
100 gramos
Butter
23 gramos (aprox. 1 i ½ cucharadas)
Whole wheat flour
20 gramos (aprox. 2 cucharadas)
Nutmeg
2 gramos (aprox. ½ cucharaditas)
Black pepper
2 gramos (aprox. ½ cucharaditas)
Salt
1 gramo (aprox. 1 cucharadita)
1
Steam the peeled carrots (5' in the microwave steamer case). Mash with the egg yolks and set aside.
2
Whip the egg whites and set aside in the refrigerator. Grate the cheese
3
Prepare a béchamel sauce, melt the butter in a saucepan, add the flour and stir well. Gradually add the milk, stirring until there are no lumps. When it is ready, add the cheese, salt, pepper and nutmeg, turn off the heat and set aside.
4
Mix the béchamel sauce with the carrot puree and when it is well homogeneous, add the whipped egg whites in a folding motion. Fill individual oven-safe bowls.
5
Bake in a preheated oven at 180° for 25 to 35', make sure before turning off the oven that they have risen. Do not remove immediately, let them cool for a few minutes so that they do not fall apart.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Christmas
Dinner
Meals
Vegetables
Broths and creams
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