Baked Carrot Soufflé
|Chicken stock||1 Pint (600 Milliliter)|
|Carrots||1 Pound, scraped and quartered (500 Gram)|
|White pepper||To Taste|
|Marjoram||2 Teaspoon, freshly chopped|
|Eggs||3 , separated|
Bring the stock to the boil in a saucepan.
Add the carrots and cook for 10 to 15 minutes or until they are tender.
Drain the carrots, reserving 2 tablespoons of the stock.
Puree the carrots in a blender or foodmill or push them through a sieve into a mixing bowl.
Alternatively, use a potato masher.
Season the carrot puree well and stir in the marjoram, flour and reserved stock.
Lightly beat the egg yolks together and stir into the carrot mixture.
Beat the egg whites until they will hold a stiff peak.
Fold them into the carrot mixture.
Spoon into a buttered shallow baking dish and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 15 minutes.
Serve hot, from the dish.