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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 5 x Cloves garlic
- 4 x Shallots, peeled and halved
- 1 sm Onion, diced
- 1 sm Celeriac, peeled and diced
- 2 x Carrots, peeled and diced
- 1 lrg Sweet potato, peeled and diced
- 1 c. Diagonally sliced asparagus
- 2 Tbsp. Balsamic vinegar
- 2 c. Heavy whipping cream
- 1/2 c. Fresh soft goat cheese
- 5 x Large eggs, slightly beaten
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
Direcciones
- Preheat the oven to 425 . In a large ovenproof saute/fry pan, heat the extra virgin olive oil over high heat till very warm. Add in the garlic and all of the vegetables except the asparagus and place the pan in the oven. Roast for 35 to 40 min, or possibly till the vegetables start to brown and are almost tender. Add in the asparagus and vinegar and cook for 5 min more. When the vegetables are tender, remove the pan from the oven and set aside to let them cold completely.
- Reduce the oven temperature to 300 . Butter a 2-qt souffle dish. Place the cooled vegetables in a large bowl. Add in the cream and goat cheese, and stir to mix thoroughly. Add in the Large eggs, stir well, and season with salt and pepper. Pour the mix into the souffle dish. Bake on the center rack of the oven for 40 to 50 min, or possibly till a knife inserted into the center comes out clean. Remove from the oven. Spoon onto individual plates and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 336 | 73% |
| Total Fat 38.07g | 48% |
| Saturated Fat 20.54g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 356mg | 119% |
| Sodium 544mg | 23% |
| Potassium 385mg | 11% |
| Total Carbs 14.49g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.3g | 4% |
| Protein 15.92g | 25% |
