30 min
Prep time
40 min
Cook time
4
Servings
Medium
Difficulty
1h10
Total time
Ingredients
Instructions
-
1
Peel the carrots and potatoes and cook them in a large pot of salted water for 25 minutes.
-
2
Drain and puree with a fork.
-
3
Separate the egg whites from the yolks.
-
4
Then whip the egg whites into stiff peaks.
-
5
In a bowl, beat the egg yolks and mix them with the cream, then gently incorporate the egg whites.
-
6
Pour into a buttered soufflé dish.
-
7
Bake for 40 minutes at 200°C, preheated oven.
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