Carrot Souffle
Ingredients:
3 cups of diced boiled carrots
8 egg whites
1 1/2 cup of cream
2/3 cup of brown sugar
1/4 cup of white flour
4 tablespoons of butter or margarine
1 teaspoon of cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
2 teaspoons of vanilla
1/2 teaspoon of salt
Preparation Directions:
You will first want to boil the diced carrots in a pot, this may take about 20 to 25 minutes. Once this is achieved, drain out the water, and set aside. Then prepare a suitable souffle dish, wrapping the dish with aluminum foil wrapping. You will want to grease the foil with butter, or a nonstick cooking spray. You will then want to place the boiled carrots, brown sugar, vanilla, salt, and spices, into a blender or mixer, and run until the ingredients are thoroughly mixed. You will then want to begin melting the butter or margarine in a saucepan, adding in all the flour, and stirring until consistent. Add in the cream now, and once again stir until consistent. Now stir everything in with the carrot mixture, this should be done with the heat turned off. You will now want to beat the egg whites with an electric mixer until they are thick. Now gently add the thick egg whites into the carrot mix, and spoon it all into the prepared souffle dish with foil. Bake the ingredients at 350 degrees for about 40 - 50 minutes, or until the souffle is beginning to brown. The recipe is complete, and it is now ready to serve. Serving size is about 12.
