Carrots can be very dull. In this carrot souffle recipe, they take on a sparkling new personality.
Yield:
Serves 4.Ingredients
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
Instructions
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 souffl
