Carrot Souffle

1. 1

   In a heavy saucepan, combine the carrots, butter, water, salt and chives.

2. 2

   Cover and cook over medium heat, stirring occasionally until carrots are tender, about 5 minutes.

3. 3

   Sprinkle with flour and stir until mixed.

4. 4

   Slowly add the milk, stirring and cook until thickened.

5. 5

   Remove from heat.

6. 6

   Beat in the egg yolks.

7. 7

   Whip the egg whites until they hold soft peaks.

8. 8

   Fold into carrot mixture.

9. 9

   Pour into a deep, buttered casserole (1 1/2 to 2-quart size).

10. 10

    Bake at 375u00b0 for 35 minutes or until puffed and lightly browned.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.