Carrot Souffle

Subject: Carrot Souffle Mon Nov 10, 2008 9:54 pm

Carrot Souffle

1lb fresh carrots

3 tbsp butter or margarine

1/2 cup finely chopped yellow onions

2 tbsp all purpose flour

3/4 cup milk

2 tsp granulated sugar

1/2 tsp salt

Dash black pepper

1/2 tsp dried thyme

1/2 tsp Worcestershire sauce

3 eggs, separated

2 tsp lemon juice

1/4 tsp cream of tartar

Cut off tops of carrots

Peel and cut into 1 inch rounds

Cook in boiling water 15 minutes, until tender

Drain

Place in food processor

Puree

Meanwhile, melt butter in a 2 quart saucepan

Add onions and cook until transucent, stirring often

Blend in flour

Gradually add milk, stirring constantly, until thickened

Add sugar, salt, pepper, thyme and Worcestershire sauce

Remove from heat

Beat egg yolks with a fork

Add a little of the sauce to egg yolks

Blend well and add to remaining sauce along with pureed carrots and lemon juice

Beat egg whites until frothy

Add cream of tartar and beat until stiff but not dry

Fold into carrot mixture

Turn into lightly greased 1-1/2 quart souffle dish or casserole

Bake at 350 for 45 minutes or until center is firm to the touch