We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Have the courage to let the unborn be born.
Coach Harbaugh

Carrot Souffle – the Carrot Cookbook

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Veg05 4 servings

INGREDIENTS

2 tb Butter or margarine
3 tb Flour
1/2 c Milk
4 c Grated carrots
3 Egg yolks
2 tb Parsley; minced
Salt and pepper
3 Egg whites

INSTRUCTIONS

Preheat the oven to 350_F. Melt the butter in a medium saucepan, stir
in the flour to make a smooth paste, and then blend in the milk and
cook until thickened. Set the pan aside to cool.
In a medium mixing bowl, combine the carrots, egg yolks, parsley,
salt and pepper. Combine with the cooled flour mixture. Set aside.
Beat the egg whites until stiff, and fold them into the carrot
mixture. Pour the mixture into a buttered 1 1/2 - 2 quart souffle
dish. Set the dish in a shallow pan of hot water and bake for 25 to
35 minutes, or until a kitchen knife inserted in the center comes out
clean.
Serves 4 to 6.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN
0-88266-433-6
Recipe by: The Carrot Cookbook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?