Carrot Souffle Recipe
Ingredients
| 3 tsp low-calorie margarine | ||
| All purpose flour | 3 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 1 cup baby food carrots | ||
| Eggs | 4 Small, separated | |
Directions
Melt margarine in a skillet.
Stir in the flour and blend thoroughly.
Slowly add the milk; cook, stirring over low heat until sauce is smooth and thickened.
Add salt and remove from heat.
Beat egg yolks in a bowl until light and lemon-colored.
Add to cooled sauce.
Blend in the carrots.
In a bowl, beat the egg whites until stiff.
Fold half of the beaten whites into sauce-carrot mixture; gently fold in the remaining whites.
Carefully pour into a greased 2 qt. (2-L) baking dish.
Bake at 375°F (190°C) for 35 to 40 minutes or until lightly browned and puffy.
Stir in the flour and blend thoroughly.
Slowly add the milk; cook, stirring over low heat until sauce is smooth and thickened.
Add salt and remove from heat.
Beat egg yolks in a bowl until light and lemon-colored.
Add to cooled sauce.
Blend in the carrots.
In a bowl, beat the egg whites until stiff.
Fold half of the beaten whites into sauce-carrot mixture; gently fold in the remaining whites.
Carefully pour into a greased 2 qt. (2-L) baking dish.
Bake at 375°F (190°C) for 35 to 40 minutes or until lightly browned and puffy.
Chef
