Carrot Souffle

Dec 06

Tarrant FiglioEggs, Recipes, Vegetables, retro food 3 Comments

Classic comfort food from the ladies who lunch crowd…or what the rest of us ladies who don’t lunch always imagined they ate, so made anyway.
2 tablespoons butter
2 tablespoons flour
½ milk
1 teaspoon salt
3 egg, separated
2 cups shredded half-cooked carrots, 5 medium

Make a white sauce of the butter, flour, milk and salt. Pour hot sauce over the beaten egg yolks, stirring vigorously. Fold in carrots, then the stiffly beaten egg whites. Turn into a buttered 4-cup casserole and bake in a moderately slow oven (325°) about 1 hour. Serve at once. 5 servings.  (or 1.5 comfort food sized servings) The Modern Family Cookbook