Carrot Souffle

From The Country Innkeepers' Cookbook

Vegetables Recipes

Yield: Serves 4.

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

• 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 soufflé dish and fill with the mixture. Bake at 375 degrees for 30 minutes or until puffed and lightly browned.

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