Carrot and Cumin Soufflé
Place the carrots in a large saucepan with the cumin and a pinch of salt and fill with just enough water to cover the carrots.
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Ingredients
- 0 Black Pepper
- 50 g Butter
- 3 Fresh Egg yolks only
- 4 Fresh Egg whites only
- 1 tsp Ground Cumin
- 2 tbsp Gruyere Cheese grated
- 125 ml Milk
- 50 g Plain Flour
- 0 Salt
- 20 g Butter softened
- 20 g Plain Flour or fresh white breadcrumbs
- 400 g Carrots chopped
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