Carrot Souffle Recipe
Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyLow Calorie
Ingredients
| Packed shredded carrots - 2 cups | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Water | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Chives | 1 Tablespoon, minced | |
| All-purpose flour - 4 tablespoons | ||
| Skim milk | 1 Cup (16 tbs) | |
| Eggs | 4 | |
Directions
GETTING READY
1. Preheat oven to 375°.
MAKING
2. In a heavy saucepan add carrots, butter, water, salt, and chives.
3. Cook covered cook over medium heat, stirring occasionally for 5 minutes.
4. Sprinkle flour into it and stir to mix.
5. Add milk in a stream, stir and cook until thickened.
6. Take off from heat.
7. Beat in 4 egg yolks.
8. In another bowl whip 4 egg whites until they hold soft peaks.
9. Add it to the carrot mixture.
10. Transfer into deep buttered casserole (1 1/2 to 2-qt size).
11. Bake for 35 minutes until lightly browned.
SERVING
12. Serve immediately.
1. Preheat oven to 375°.
MAKING
2. In a heavy saucepan add carrots, butter, water, salt, and chives.
3. Cook covered cook over medium heat, stirring occasionally for 5 minutes.
4. Sprinkle flour into it and stir to mix.
5. Add milk in a stream, stir and cook until thickened.
6. Take off from heat.
7. Beat in 4 egg yolks.
8. In another bowl whip 4 egg whites until they hold soft peaks.
9. Add it to the carrot mixture.
10. Transfer into deep buttered casserole (1 1/2 to 2-qt size).
11. Bake for 35 minutes until lightly browned.
SERVING
12. Serve immediately.
Chef
