How to make a delicious Carrot Soufflé....

... very easily! You'll love this simple recipe. A soufflé is a great side dish which you can make with a lot of different vegetables: potatoes, broccolis, zucchinis etc. I prepared one with carrots and it turned out great. Try it out and let me know if you liked it!

Serves 6
Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: **

Ingredients:
- 2 pounds carrots
- 1 bay leaf
- 4 to 6 sprigs of fresh thyme
- 4 eggs
- 1 cup grated cheese (parmesan or gruyère)
- 2 tablespoons sour cream
- 40 g (3 tablespoons) butter
- 1 tablespoon cumin seeds
- salt & pepper

Wash, peel, cut the carrots and place them in your pressure cooker with the thyme and the bay leaf. Cover with water and cook for 10 minutes with the pressure regulator slowly rocking
Note: You can also cook the carrots in boiling water until they are tender (about 20 minutes)

Separate whites from egg yolks.
Drain the carrots, remove the thyme and bay leaf, and mash the carrots to obtain a smooth puree. Mix this puree with the sour cream, egg yolks and cumin seeds. Add salt and pepper.

Preheat your oven at 150°C / 305°F. Coat six small ramekins or individual baking dishes with butter.

Beat the egg whites with a pinch of salt until peaks form. Slowly fold in the beaten egg whites into the puree with a wooden spoon. Pour the mixture into the 6 dishes until they are three-quarters full.

Bake in the oven for 30 minutes. Serve hot with meat, poultry or a salad.