Carrot Souffle


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 ½ 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 ½ teaspoon salt and the ⅛ 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.


Serves 4.

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Adding some thyme gives it an

Adding some thyme gives it an herbal accent.

Sure would like to see

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