Soufflé Recipes >
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| Carrot Souffle
3 tablespoons of butter or margarine
3 tablespoons of flour
1 cup of milk
1 teaspoon of sugar
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 cups of mashed cooked carrots, about 1 pound fresh
3 eggs, separated
Melt butter in a saucepan. Gradually add milk, stirring until thickened and smooth.
Blend in sugar, salt, pepper and mashed carrots. Beat in egg yolks.
Beat egg whites until stiff but not dry. Fold in carrot mixture. Divide in 2 buttered 1 1/2 quart casseroles.
Bake, uncovered, in hot water bath at 325ºF. for 50 minutes or until set. Makes 8 servings |
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