Carrot Souffle Recipe

• 2¼ cups Carrots, sliced
• 3 tbsp Butter
• 3 tbsp All-purpose Flour
• 1/2 tbsp Salt
• 1/8 tbsp Pepper
• 1 cup Water
• 3/4 cup Milk
• 4 Egg Yolks
• 6 Egg Whites
• 1/2 tbsp Cream of Tartar

• In a saucepan, take half a cup of water and add the carrots.
• Boil it in reduced heat and then simmer for 10 minutes.
• Drain the carrots and then blend it until pureed.
• In a saucepan melt the butter and mix in the flour, salt and pepper sauce. Stir until smooth.
• Add the milk and bring to a boil while constantly stirring.
• Remove from heat when the mixture gets thickened.
• In another bowl beat in the eggs. Add the flour and milk mixture and mix well.
• Cook for two minutes while constantly stirring.
• Add the pureed carrots and mix well and set it to cool.
• Take another bowl and beat the egg whites until foamy. Into it add the cream of tartar and beat. Add these into the carrot mixture.
• Grease a soufflé dish and pour the carrot mixture.
• Bake at 350 degrees for 45 minutes until the top is golden brown.