Recette Carrot, Cantal and Cumin Soufflé | Produits Laitiers de France
dairy-products-from-france.com
Peal and boil the carrots in salted water for 15 minutes When the carrots are well cooked, drain and use a blender to make a carrot purée. Add cumin, a
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Ingredients
- 150g grated cantal
- 200g carrots
- 50g flour
- 4 eggs
- 400ml milk
- 40g butter
- 3 pinches of cumin powder
- Salt
- pepper
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