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Carrot Souffle

Carrot Souffle
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Carrots are usually dull. Here, they take on a sparkling new personality.

Yield: Serves 4.

  • 4 medium carrots
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs, separated

Scrape and slice the carrots. Cook in boiling water to cover, with 1/2 teaspoon salt, until tender. Drain and mash. Force through a fine sieve or whirl in the blender. Measure; you should have 1 cup.

Melt the butter or margarine in a skillet. Blend in the flour. Gradually add the milk and cook, stirring, until smooth and thickened. Add the second 1/2 teaspoon salt and the 1/8 teaspoon pepper and cool slightly.

Beat the egg whites until stiff but not dry. Set aside. Beat the egg yolks until light and lemon-colored. Add to the cooled mixture. Add the carrot pulp and blend. Fold half the egg whites into the carrot mixture. Gently fold in the remaining whites.

Butter a 2-quart souffle dish and fill with the mixture. Bake at 375 degrees for 30 minutes or until puffed and lightly browned.

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Comments

Adding some thyme gives it an

By D. Colbert

Adding some thyme gives it an herbal accent.

Sure would like to see

By harleybarby01

Sure would like to see pictures of some of these recipes.

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