Updated Tuesday, July 24th, 2007
Yield: Serves 4.
Carrots can be very dull. In this carrot souffle recipe, they take on a sparkling new personality.
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
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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