Carrot soufflé with ham and ketchup
Level of difficulty Difficult
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly
Peel the carrots, slice and cook for 20 minutes in a saucepan of boiling salted water. Drain them and mash them with a fork.
Preheat the oven to 210 ° C. Finely chop the ham.
Melt the butter in a saucepan over low heat, add the flour all at once and stir briskly. Pour in the milk slowly while continuing to stir and cook for a few minutes, lightly salt and pepper.
Remove from the heat, add Parmesan cheese, ketchup, 4 egg yolks, mashed carrots and ham.
Beat the 6 egg whites until stiff with a pinch of salt. Add 1/3 of the whites in the preparation and mix well until the batter is smooth. Stir in very gently the remaining whites.
Pour into a soufflé dish or 4 individual ramekins, greased and bake for 15 to 25 minutes depending on the size of dishes.
When the soufflé is golden brown, remove from oven and serve immediately.
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