Carrot-Peanut Souffle

Grease a 900 ml souffle dish with butter. Spread three quarters of the breadcrumbs evenly over the bottom and sides of the dish. 2.

Cut the baked potatoes into halves, spoon out the insides and put them in a wide dish.

Add orange juice, egg yolk, carrot and nutmeg (freshly grated) to the potatoes. Season with salt and pepper.

4. whip the egg whites in a separate baking bowl until stiff, then gently fold into the potato mixture with a metal spoon until everything is well mixed together.

5. carefully pour the potato and carrot mixture into the prepared souffle dish. Sprinkle the remaining bread crumbs on top.

Bake in the heated oven for 40 minutes at 200°C (gas mark 6) until the souffle is risen and golden. Do not open the oven door during baking, otherwise the souffle will collapse. Garnish with the carrot pieces and serve on the spot.

Tip: If you bake the potatoes, prick the skin beforehand and bake in the heated oven at 190 degrees , gas mark 5, for 1 hour.

The preparation of hot souffles is generally considered difficult. However, these souffles easily cook and make impression. Serve them directly from the stove.

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