How to Make Potato and Carrot Soufflé

Ingredients

• 2 kg potatoes after boiling or 10 medium potatoes, boiled and mashed
• 2 triangle cheese wedges
• 60 grams soft butter
• 2 tablespoons vegetable oil
• 3 tablespoons powdered milk
• 200 ml cooking cream
• 1 small teaspoon salt
• Second stage ingredients — carrot soufflé:
• 10 carrots, boiled and mashed
• 3 tablespoons of the potato mixture we prepared in the first stage
• 2 tablespoons soft butter
• 2 tablespoons vegetable oil
• 1 triangle cheese wedge
• 2 tablespoons powdered milk
• 75 ml cooking cream
• 1/2 teaspoon salt
• 2 tablespoons corn starch
• 1 tablespoon paprika
• Filling:
• 3 onions, finely chopped
• 500 g minced meat
• 1/2 teaspoon seasoning
• Oil as desired
• Filling method:
• Sauce accompanying the soufflé:

Method

1. Mix the first layer ingredients of potatoes, cheese, and spices and set aside while preparing the second stage ingredients.
2. Mix the second stage mixture and put it on the heat, stirring continuously until it thickens slightly.
3. Set it aside to cool and begin preparing the filling.
4. Filling:
5. 3 onions, finely chopped
6. 500 g minced meat
7. 1/2 teaspoon seasoning
8. 1/2 teaspoon salt
9. Oil as desired
10. Filling method:
11. Separately, in a small saucepan over heat, place 6 slices of square cheddar cheese with 1 cup of cooking cream and a pinch of salt. Mix and stir the mixture over low heat until it melts, then serve it alongside the soufflé.