Carrot-spinach souffle
Description
Perfectly pairs with tea and coffee. A delicious, attractive, and uniquely tasty dish that you definitely should try. Ideal for a light lunch or dinner, as well as for a gathering with friends. It's easy to prepare, and even someone with no cooking experience can handle it :)
Instructions
- 1
Step 1
1. First, prepare the béchamel sauce. Fry the flour in butter for about 2 minutes, then gradually pour in the milk, whisking continuously to prevent lumps, and cook for a couple of minutes. Add nutmeg and salt to taste. Let the sauce cool.
- 2
Step 2
2. Peel the carrots, and pour boiling water over the spinach for a couple of minutes.
- 3
Step 3
3. Squeeze the spinach leaves to remove moisture. Using a blender, process the carrots and spinach separately into a smooth puree.
- 4
Step 4
4. Grate the cheese on a fine grater.
- 5
Step 5
5. Mix the cooled béchamel with egg and cheese. Add ground black pepper.
- 6
Step 6
6. Add half of the resulting mass to the spinach and half to the carrots. Season with salt to taste.
- 7
Step 7
7. And thoroughly mix until smooth.
- 8
Step 8
8. Grease the molds with butter and place the carrot mixture first.
- 9
Step 9
9. On top, add spinach. Place the molds into a larger baking dish and pour water around them, so that the molds with the soufflé are submerged one-third of the way in water.
- 10
Step 10
10. Bake in a preheated oven at 180 degrees for about 30-35 minutes.
- 11
Step 11
11.