Carrot Souffle

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


  1. Smoooooooooch! I’m thinking this will be quite adaptable for those of us who are delicate of tummy & must have our veggies cooked!

  2. Did you see my note on the Dec. menus?

  3. Just found the comment & replied.

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