Sformato of Carrots
Per serving
It is difficult to describe this in English. Its a cross between a souffle, mash and puree. It has the sweet taste of carrots with the fluffy texture of egg whites. For a vegetarian version subsitute Pecorini for parmesan.
Ingredients
6 serv.Step-by-step instructions
- 1
preheat oven to 200C/400°F.
- 2
Cook the carrots in boiling water until tender.
- 3
Meanwhile melt the butter in a small pan and add the flour, stirring over over a low heat to make a paste or roux.
- 4
gradually add the milk stirring constantly then increase the heat and stir until the sauce thickens. If desired add nutmeg, salt and pepper.
- 5
drain the carrots and mash or puree.
- 6
Whish the egg whites and stir into the sauce.
- 7
Stir the sauce into the carrots and mix well.
- 8
Pour into an ovenproof dish and bake for 10 minutes.
- 9
Top with the cheese and dot the top with butter. Bake for a further ten mins until a crust forms on top.
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