Barley soufflé with carrots

Ingredients for 6 servings:

• 200 g barley groats in a boil-in-the-bag
• Salt
• 4 m.-sized carrot(s)
• 1 large onion(s)
• 1 tbsp butter
• 4 eggs
• 125 ml cream
• pepper
• 100 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian

Cook the barley groats in salted water according to the package instructions and remove from the bag. In the meantime, peel the carrots and onion, dice them, and sauté them in butter for 10 minutes. Separate the eggs and beat the egg whites until stiff peaks form. Mix the egg yolks with the cream and season with salt and pepper. Combine the egg mixture with the vegetables and barley groats, then fold in the egg whites. Transfer everything to a greased casserole dish, sprinkle with cheese, and bake in an unheated oven at 160°C for about 25 minutes (increase the temperature towards the end if necessary to allow the casserole to brown slightly).