Sformato Of Carrots Food
SFORMATO OF CARROTS
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.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 200C/400°F.
- Cook the carrots in boiling water until tender.
- Meanwhile melt the butter in a small pan and add the flour, stirring over over a low heat to make a paste or roux.
- gradually add the milk stirring constantly then increase the heat and stir until the sauce thickens. If desired add nutmeg, salt and pepper.
- drain the carrots and mash or puree.
- Whish the egg whites and stir into the sauce.
- Stir the sauce into the carrots and mix well.
- Pour into an ovenproof dish and bake for 10 minutes.
- Top with the cheese and dot the top with butter. Bake for a further ten mins until a crust forms on top.
Nutrition Facts : Calories 165.3, Fat 8.5, SaturatedFat 5.2, Cholesterol 25.7, Sodium 209.4, Carbohydrate 16.2, Fiber 2.5, Sugar 4, Protein 6.8
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