1 1/4 lb (600 g) young tender carrots
6 eggs
2 tbsp chopped fresh dill
3 oz (80 g) butter, 2 1/2 oz (70 g) of which melted
2 1/2 oz (70 g) fine fresh breadcrumbs
2 tbsp fine dry breadcrumbs
nutmeg
salt and pepper
6 eggs
2 tbsp chopped fresh dill
3 oz (80 g) butter, 2 1/2 oz (70 g) of which melted
2 1/2 oz (70 g) fine fresh breadcrumbs
2 tbsp fine dry breadcrumbs
nutmeg
salt and pepper
method
1. Preheat the oven to 350°F (180°C) mark 4. Use 1/2 oz (10 g) of the butter to grease a 2 pint (1.2-litre) souffle dish; sprinkle all over the inside with fine dry breadcrumbs.
2. Trim and peel the carrots. (The fresher the carrots, the more flavour they will have.) Cut into small pieces and boil in a large pan of salted water for about 30 minutes or until very tender. Drain well and puree in a food mill with a fine strainer fitted.
3. Transfer to a large bowl, stir in the 6 egg yolks, the dill, salt, freshly ground white pepper to taste and a pinch of nutmeg. Stir, then add the melted butter and the breadcrumbs and mix well.
4. Beat the egg whites with a pinch of salt until stiff but not at all dry or grainy and fold into the carrot mixture. Tip the mixture into the prepared souffle dish, smoothing the top level with a palette knife. Place in a roasting tin, pour sufficient boiling water into the tin to come about halfway to two-thirds of the way up the sides and cook for 40 minutes.
5. Leave to stand and set for a few minutes before turning out the carrot mould on to a hot serving dish.
2. Trim and peel the carrots. (The fresher the carrots, the more flavour they will have.) Cut into small pieces and boil in a large pan of salted water for about 30 minutes or until very tender. Drain well and puree in a food mill with a fine strainer fitted.
3. Transfer to a large bowl, stir in the 6 egg yolks, the dill, salt, freshly ground white pepper to taste and a pinch of nutmeg. Stir, then add the melted butter and the breadcrumbs and mix well.
4. Beat the egg whites with a pinch of salt until stiff but not at all dry or grainy and fold into the carrot mixture. Tip the mixture into the prepared souffle dish, smoothing the top level with a palette knife. Place in a roasting tin, pour sufficient boiling water into the tin to come about halfway to two-thirds of the way up the sides and cook for 40 minutes.
5. Leave to stand and set for a few minutes before turning out the carrot mould on to a hot serving dish.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
