Of all soufflés, this one is quite easy to make and I would recommend it for a novice. Here, a single large soufflé is made, but you could just as easily make four individual soufflés from the batter. Just reduce the cooking time to about 30 minutes if doing this.
Carrot and Potato Soufflé RecipeServes: 4
Ingredients:25g (2 tbsp) butter, melted
4 tbsp fresh wholemeal breadcrumbs
675g (1 1/2 lbs) floury (mealy) potatoes, baked in their skins
2 carrots, grated
2 eggs, separated
2 tbsp orange juice
1/4 tsp freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
carrot curls, to garnish (made with a potato peeler)
Method:Take a 900ml (3 3/4 cups) soufflé mould and brush liberally inside with the melted butter. Sprinkle 3/4 of the breadcrumbs over the base and sides of the dish then set aside.
Allow the baked potatoes to cool slightly then cut in half and scoop out the cooked flesh with a spoon. Place the potato flesh in a mixing bowl then add the carrot, egg yolks, orange juice and nutmeg. Season to taste with salt and black pepper then mix well.
In the meantime, add the egg whites to a clean and dry bowl. Whisk thoroughly until they stand up in soft peaks then gently fold the eggs into the potato mixture using a metal spoon. Mix until well incorporated, but do not over-mix, or the air will be knocked out of the egg whites and the soufflé will not rise.
Carefully and gently spoon the resultant potato and carrot mixture into the prepared soufflé dish. sprinkle the remaining breadcrumbs over the top then place on a baking tray and transfer to an oven pre-heated to 200ºC (400ºF). Bake for 40 minutes, or until the soufflé is well rise and golden brown.
DO NOT be tempted to open the oven door during the cooking process, or your soufflé will collapse. Garnish with the carrot curls and serve immediately.