Carrots Excelsior

From The Old Farmer's Almanac Garden-Fresh Cookbook

Vegetables Recipes

Yield: Makes 6 to 8 servings.

• 2-1/2 cups diced carrots
• salt and pepper, to taste
• 2 eggs, separated
• 1 cup bread crumbs
• 1 tablespoon finely chopped onion
• 1-1/2 cups milk

In a saucepan over medium heat, steam or boil the carrots until tender. Drain, then mash the carrots and season with salt and pepper. Preheat the oven to 350 degrees F. Grease a 1-quart casserole. In a small bowl, beat the egg yolks. In another bowl, combine the carrots, egg yolks, bread crumbs, onion, and milk. In a large, chilled bowl, beat the egg whites until stiff. Gently fold the whipped whites into the carrot mixture. Turn into the prepared casserole. Bake for 45 to 60 minutes, or until a toothpick comes out clean. Serve hot.

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