Rosemary - potato souffle with rosted vegetables and apples

It is very easy to make, perfect when you are in the middle of a big research for your university thesis for example, and you don't have too much time to cook. Potatoe might not be the lightest of food but if you have it with roasted vegetables, it's not too heavy.

Ingredients, serves 2

For the souffle

• 2 big potatoes
• 1 clove of garlic
• fresh rosemary leaves according to taste
• 5 dkg of cheese
• 3 tbl spoons of cream
• 1 dkg of butter
• 1 egg, yolk and white separated
• salt and freshly ground pepper

Peel and dice the potatoes. Cook them in salted water. When it's done, pour the water out and smash the potatoes with a fork. Add the butter and cream. Chop the garlic and the rosemary fine and add them to the potatoes. Grate the cheese and ad dhalf of it to the mixture. Let it cool for a bit and  then add the egg yolk. Beat the white and then mix it with the potatoes. Pour the mixture into the previously buttered souffle dishes and sprinkle the rest of the cheese on top. Put the dishes into a pan, pour some water into the pan and put it in the oven at 190 deg Celsius, until the cheese gets golden.

For the roasted vegetables

• carrots
• mushrooms
• apples
• dark wine vinegar

Peel the carrots, cut them in halves. Put them into a heatproof dish onto a bit of oil, add some water and cover it with tin foil. Start cooking them in the oven at 200 deg Celsius. Meanwhile wash the apples, cut them in halves, cut the core out and cut them in wedges. The mushroom also needs to be cut in wedges. When the carrots are half done, add the apples and mushroom, pour some wine vinegar onto them and cover it again with the foil. Cook them unti the apple becomes soft, then remove the cover and cook it another 10 minutes.