Carrot Souffle
- 2 cups boiled, mashed carrots
- 2 tablespoons chopped onion
- 1 tablespoon oil
- 1 cup milk or cream
- 3 eggs
- Salt and pepper
- Bread crumbs
Fry onion in oil for 5 minutes and add to mashed carrots. Then add beaten egg yolks and seasoning, and when well blended, add the stiffly beaten whites of eggs. Sprinkle with fine bread crumbs and brown about 15 minutes (be patient, you rascal).
Submitted by Jul 30, 2009
15 min 30 min 45 min
15 min 30 min 45 min