Swedish Parsnip Souffle - cooking recipe

Ingredients

1 c. finely shredded carrots
2 lb. parsnips, peeled and sliced
1/4 c. butter or margarine
1 tsp. sugar
1 tsp. salt
1 c. milk
4 egg yolks
1/2 tsp. ground nutmeg
4 egg whites

Preparation

Cook carrots covered in small amount of boiling salted water for 5 minutes.
Drain and set aside.