Last updated on June 9, 2021
50 grams (2 oz) butter
50 grams (2 oz) plain flour, sifted
150ml (1/4 pint) single cream
1/2 tsp ground cinnamon
2 TBSP fresh white breadcrumbs
4 eggs, separated
250 grams (8 oz) carrots, finely grated
250 grams (8 oz) dessert apples, peeled, cored and grated
40 grams (1 1/2 oz) walnuts, chopped
Melt the butter in a saucepan and stir in the flour to make a smooth paste. Add the cream and cinnamon and cook over a low heat until the sauce thickens. Cool slightly, then add the breadcrumbs, egg yolks, carrots and apples.
Whisk the egg whites until stiff but not dry, then carefully fold into the mixture.
Pour into greased individual soufflé dishes. Sprinkle over the chopped walnuts and bake in a preheated oven, 200°C, (400°F), Gas Mark 6, for 15-20 minutes, until well risen and golden brown. Serve immediately.
GARDEN FROM HOME
Would you like to grow your own carrots to make this delicious dish?
Check out our selection of vegetable seeds for sale including Nantes Carrots. This heirloom seed produces a sweet, short variety of carrot that would be perfect for this recipe.
Recipe Source: The Carrot Cookbook: Fabulous Recipes for a Favorite Ingredient ~Mitchell Beazley, 1995, Reed International Books Limited