Carrots, ladies and gentlemen, are not just a root vegetable. I correctly call it a root vegetable, right? If not, please correct? Experts in agronomy, I am a complete layman in it.
Carrots are also a delicious ingredient for frying soup - you can't do without them.
And when broth is boiling, baked carrots are a great helper.
Carrots are not only grated, in Korean, with garlic and mayonnaise. She appears in many different forms. For example, caramelized in cane sugar with ginger - very tasty for a side dish. Or in milk sauce - no less wonderful.
But I'm not talking about that today. I'm talking about the real delicacy. Souffle!
Soufflé is considered one of the culinary masterpieces, although I don't know why. In my opinion, it is not so difficult to cook it, there are more buzz about difficulties ...
Look here.
We take:
- 800 grams of carrots
- A glass of sugar
- One and a half spoons of baking powder for dough
- A couple of spoons of flour
- Three eggs
- Half a glass of butter (half a glass - because you need to melt it)
- Vanilla to taste
- Powdered sugar to taste
How we cook:
We clean the carrots, cut into large (or small, as you like) pieces, and send them to boil. You can not cook, but bake in the oven wrapped in foil.
When the carrots are cooked, let them cool slightly, and punch with a blender until puree, adding sugar, vanilla, and baking powder.
We turn on to preheat the oven - we need a temperature of 170-180 degrees.
Now we introduce flour into the carrot mass, stir again. We introduce the yolks from the eggs, stir again.
Now - separately beat the whites until strong peaks, and mix with the carrot mass - very carefully, with a spatula
The last step is to add the melted, but not hotter butter and stir again very carefully.
We pour all this into a baking dish, send it to the oven for forty to fifty minutes.
When cooked, sprinkle with icing sugar.