1. Peal and boil the carrots in salted water for 15 minutes
  2. When the carrots are well cooked, drain and use a blender to make a carrot purée. Add cumin, a grinding of pepper and mix well
  3. To make the roux, melt butter into a sauce pan, add flour a little at a time and mix consistently for two minutes until you have the consistency of a dough and no longer sticks to the side of the pan.
  4. Lower the heat and add milk in small amounts without stopping to stir. When the mix is thick, smooth and seasoned, add the cumin powder and the grated cantal. Mix well so that the cheese is completely melted and remove from the heat.
  5. Add the carrots purée and mix again.
  6. Preheat the oven to 200°C.
  7. Separate the egg whites from the yolks,
  8. Mix the yolks into the cheese and carrot mixture.
  9. Beat the egg whites until they are nice and firm and add carefully, a spoon at a time, to the mixture.
  10. Place the mixture into four buttered ramekins and place in the oven for 20 minutes. Do not open the door during the cooking.
  11. Serve immediately.

 

Astuces

If you don’t like cumin, you can replace with ground coriander.

 

Styling and recipe : Anne Kerouedan / Cniel
Photo : Anne Kerouedan / Cniel