Carrot and potato soufflé

Ingredients for 4 servings:

• 25 g butter
• 4 tbsp breadcrumbs
• 675 g potato(s), floury
• 2 carrots, grated
• 2 eggs, separated
• 2 tbsp orange juice
• 2 tbsp parsley, fresh chopped
• 1 pinch of nutmeg
• salt and pepper
• Carrot(s) shavings for garnishing

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Pierce the potatoes several times (all around) with a fork and bake in a preheated oven at 190°C for 1 hour. Preheat the oven to 200°C. Grease a 900-1000 ml casserole dish with butter and coat with 3 tablespoons of breadcrumbs. Halve the baked potatoes and scoop the flesh into a bowl. Add the carrots, egg yolk, orange juice, and nutmeg. Add the parsley, salt, and pepper, and mix gently. Beat the egg whites in a separate bowl until stiff peaks form, then gently fold into the potato mixture using a metal spoon. Carefully pour the mixture into the casserole dish. Sprinkle with the remaining breadcrumbs. Bake for about 40 minutes, until the soufflé has risen and is golden brown on top. Do NOT open the oven door during baking, as otherwise the soufflé will collapse. Sprinkle with the carrot shavings and serve immediately.