Recipe: Carrot Souffle II

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 350^o. 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.