Spinach and carrot soufflé

Spinach and carrot soufflé is a very tasty and healthy dish. For its preparation, simple products are used, and the dish turns out to be the most delicate, one might even say airy, with French sophistication, because in addition to vegetables, bechamel sauce will also be needed for soufflé. If the opportunity arises, I strongly advise you to cook this vegetable soufflé, you will definitely like it.

Ingredients

• Fresh spinach - 2 bunches
• Carrot - 200 g
• Chicken eggs - 2 pcs.
• Hard cheese - 75 g
• Milk - 300 ml
• Butter - 35 g
• Flour - 30 g
• Nutmeg - on the tip of a knife
• Salt - to taste
• Ground pepper - to taste

Directions

1. We need carrots for soufflé not raw, but boiled or baked. I boiled it in salted water until soft.
2. While the carrots are cooking, prepare the béchamel sauce. Melt butter in a saucepan and add flour. Heat for about a minute over low heat, stirring constantly.
3. Pour the warm milk in parts, stirring constantly so that there are no lumps.
4. Cook the bechamel sauce over low heat, continuing to stir so that it does not burn to the walls and bottom. Cook until thickened. Add salt and nutmeg to the sauce. Then remove from heat and cover with cling film so that the sauce remains homogeneous and does not dry out on top when cooling.
5. We wash the spinach and put it in the pan. Add a little, about half a cup, hot water. We put on fire, we interfere so that the spinach opal. Then the liquid will need to be drained and the spinach cooled.
6. We cool the boiled carrots slightly so that we can hold them in our hands, peel them, cut them in half, put them in a blender and grind them.
7. We squeeze out the cooled spinach by hand from excess liquid and also grind separately in a blender.
8. Add one egg each to the carrot and spinach puree. Sprinkle with ground pepper. Grate the cheese.
9. In each vegetable puree, add half the béchamel sauce and grated cheese. Leave just a little cheese to sprinkle the soufflé on top.
10. Lubricate the soufflé molds with butter and spread the carrot puree to the middle of the height. And spread the spinach puree on top. Sprinkle with the remaining cheese.
11. We put the ceramic molds in a heat-resistant large mold and pour hot water into this mold so that it reaches 1/3 of the height of the ceramic molds. Place in preheated oven and bake for 25 minutes.
12. Spinach and carrot soufflé is ready. We take out the soufflé molds from the large mold.
13. Let cool slightly and serve.