Creamy Carrot Souffle
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2 cups shredded carrots
1/2 teaspoon salt
3 eggs, separated
1 cup thick white sauce
1 teaspoon instant minced onion
1/4 teaspoon cream of tartar
1/8 teaspoon nutmeg
Place the carrots and 2 tablespoons water in a saucepan and cover. Bring to a boil and cook over low heat until tender.
Beat egg yolks until well blended; then slowly add white sauce, stirring until smooth. Blend in the carrots and onion.
Beat egg whites with cream of tartar until stiff. Fold into carrot mixture.
Pour mixture into a greased 1-1/2-quart casserole and sprinkle with nutmeg. Place in a pan of hot water.
Bake at 350 degrees for 40 minutes. Yield: 6 servings.
A.J.E. of Rock Island