Festive Carrot Souffle

Name: Festive Carrot Souffle
Ingredients: 2-1/4 cups sliced carrots; 3 tablespoons butter; 3 tablespoons 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

9 ingredients

4 steps

Ingredients

2-1/4 cups sliced carrots
3 tablespoons butter
3 tablespoons 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.