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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This festive flavorful side dish is perfect for company, reports Mrs. Travis Baker of Litchfield, Illinois. I have made souffles for years using other vegetables, but carrots remain our family's favorite. Ingredients:
2-1/4 cups sliced carrots |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
dash hot pepper sauce or 1/8 teaspoon pepper |
3/4 cup milk |
4 egg yolks |
6 egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Place carrots in a food processor or blender; cover and process until pureed. Measure 1 cup and set aside.
2. For white sauce, melt the butter in a saucepan. Stir in the flour, salt and pepper sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
3. In a small bowl, beat egg yolks until thick and lemon-colored. Add 1/3 cup white sauce; mix well. Return all to the pan, stirring constantly. Cook and stir for 1-2 minutes. Stir in the pureed carrots; mix well. Cool completely, about 30 minutes.
4. In another bowl, beat the egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold a third of the egg whites into carrot mixture. Fold in the remaining egg whites. Pour into a greased 2-qt. souffle dish. Bake at 350° for 40-45 minutes or until top is golden brown and puffy. Serve immediately. Yield: 6 servings.
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