CARROT SOUFFLE II
Serves 6
½ stick butter
¼ C diced celery
1 Tbsp onion, chopped fine
½ tsp pepper
½ tsp salt
¼ C sifted flour
3 eggs, separated
2 C mashed carrots
Preheat oven to 350o. Melt butter, add celery,
onion, pepper, and salt, and cook until onion is lightly browned. Blend in
flour, remove from heat, stir a little hot mixture into beaten egg yolks
(taking care not to curdle yolks), and add mixture back to hot mixture,
blending thoroughly. Blend in carrots, then stiffly beaten egg whites. Place mixture
into a well-greased 1 quart casserole, place casserole in a pan of hot water,
and bake for about 45 minutes or until firm in center.
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