John Myers
Contents
show
Ingredients
- 1 tsp Butter
- 1 tsp Breadcrumbs
- 1 bunch Rocket
- 2 medium sized Carrots
- 0,5 bunch Parsley
- 0,25 bunch Chives fresh
- 4 Pc. Eggs
- 1 pinch Salt
- 80 g Freshly grated Parmesan
- 200 g Low fat quark
- Salt and pepper
- 2 tbsp Food starch
- 2 tsp Mustard
- 2 tsp Honey liquid
- Salt
- 4 tbsp White wine vinegar
- 4 tbsp Water
- 6 tbsp Rapeseed oil
Instructions
- Preheat the oven to 210 degrees (convection not recommended). Grease the sauce molds with soft butter, sprinkle with breadcrumbs, knock out the remaining crumbs.
- Wash the rocket and spin dry. Pluck the parsley leaves from the stalks and roughly chop. Put half aside. Cut the chives into small rolls and set aside. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the Parmesan, egg yolks, low-fat quark, starch and chopped herbs with a hand mixer, season with salt and pepper. Fold in the egg whites. Divide into the molds and bake on a wire rack in the lower third of the oven for about 25 minutes until golden brown.
- Mix mustard, honey, salt, white wine vinegar, water and rapeseed oil. Peel and grate carrots, mix with rocket, other herbs and vinaigrette. Remove the souffles from the molds and serve immediately with the salad.
Nutrition
Serving: 100gCalories: 277kcalCarbohydrates: 9.4gProtein: 7.1gFat: 23.4g
