Souffle of Spinach and Carrots! A wonderful Vegetarian Dish


Souffle of Spinach and Carrots



  • 80g of flour
  • 80g of butter
  • 100g of grated parmesan
  • ½ liter of milk
  • 6 eggs
  • Salt pepper, nutmeg


  • 800g fresh spinach, cooked and chopped
  • 100g of fresh cream
  • 1 egg yolk
  • 500f of cooked carrot
  • 25cm molded tin



  • Heat the milk.
  • Melt the butter, add the sieved flour away from the heat.
  • Once the flour is absorbed, return to heat for 2 minutes.
  • Remove the pan from the heat, add all milk, stirring till you get the right consistency.
  • Return to heat, stirring till come to boil.
  • Remove away from heat, add parmesan, salt, pepper and nutmeg.
  • Add all eggs one by one. Stir all the time till all ingredients are well amalgamated.


  • Divide the béchamel into 2 equal parts.
  • Add the spinach, cream, and yolk to one bechamel.
  • Add the carrot to the other bechamel.
  • Salt and pepper both accordingly.


  • Butter the oven dish and dust with flour.
  • Place the carrot béchamel on the dish.
  • Then add slowly the spinach béchamel with a spoon so it will not mix with the carrot layer.
  • Cook on a preheated oven 180C for 50 minutes.