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Carrot and Potato Souffle

Submitted by Julia 11 June 2009

You can serve with carrot curls if you want to be ponsy!!



1 oz butter,4 tbs wholemeal breadcrumbs,3 floury potatoes baked in skins,2 grated carrots,2 separated eggs,2 tbs orange juice,1/4 tsp grated nutmeg,seasoning,


Brush the inside of 850ml souffle dish with the butter. Sprinkle 3/4 of the breadcrumbs over the base and sides.
Cut the baked potatoes in half and scoop the flesh into a mixing bowl.
Add the carrots, egg yolks, orange juice and nutmeg to the potato flesh. Season to taste with salt and pepper.
Whisk the egg whites in a separate bowl until soft peaks form, then gently fold into the potato mixture until incorporated.
Gently spoon the potato and carrot mixture into the preparted souffle dish. Sprinkle the remaining breadcrumbs over the top of the mixture.
Cook in a preheated oven 200oC Gas 6 for 40 minutes until risen and golden. Do not open the oven door during cooking it will sink!

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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