Carrot Soufflé

1. 1

   Melt the Flora Buttery over a low heat in a pan.

2. 2

   Take off the heat and add the flour, stirring to combine.

3. 3

   Add the beaten egg yolks, mixing vigorously.

4. 4

   Add the cooked carrot and combine well.

5. 5

   In a separate bowl, beat the egg whites until stiff.

6. 6

   Fold into the carrot mixture.

7. 7

   Grease and flour a souffle dish or 1 pint ovenproof dish.

8. 8

   Place the mix into the dish, wiping around the edges if messy.

9. 9

   Place in a deep baking tin and fill halfway up the sides with boiling water.

10. 10

    Bake in an oven at gas mark 4/180u00b0C/160u00b0C fan/30u00b0F for 30 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.