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MCAR1217
Oriental winter carrot cheese soufflé
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.
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Add the carrot and potato and stir fry for a few more minutes.
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Add the curry paste and fruit. Add a dash of water and leave to cook for about 10 minutes with the lid on the pan.
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Dampen the braised carrot and potato and stir in the butter. Allow to cool while stirring.
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Preheat the oven to 180ºC. Spoon 2/3 of the cheese through the root stock pot and season with salt and pepper. Beat the egg yolks and stir them evenly through them.
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With a mixer in a clean bowl, beat the egg whites with a little salt until stiff peaks. Spatefully fold the whipped egg white through the puree and transfer everything into the soufflé molds. Sprinkle with the rest of the cheese.
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Allow the soufflés to cook until they rise in the oven in about 25 minutes and rise. Serve immediately, a souffle drops after a few minutes.
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Nutrition
430Calories
Fat42% DV27g
Protein40% DV20g
Carbs8% DV23g
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