Oriental Carrot Souffle - cooking recipe

Ingredients

1 (10 1/2 oz.) pkg. frozen peas
pinch of marjoram
salt
butter
1 1/2 c. carrots (about 2 lb.), cooked and pureed
1 tsp. salt
6 Tbsp. flour
6 egg yolks
mushroom caps for garnish
lemon juice
1 handful Mung bean sprouts
parsley flakes
pepper
soy sauce to taste
pinch of cloves
2 Tbsp. honey
1/2 c. butter
1 1/2 c. cream
8 egg whites, stiffly beaten
butter

Preparation

Saute
peas
and bean sprouts slightly, just to soften. Season with marjoram, parsley flakes, salt, pepper, butter and soy sauce. Set
aside.
Season carrots with cloves, honey and salt.
Butter a
souffle
dish
or Bundt pan.
Melt remaining butter, add
flour and
cook
1
minutes.
Add cream and cook until
thick, stirring constantly.
Remove from heat.
Add egg yolks and
carrots.
Cool. Fold
in egg whites.
Bake at 350\u00b0 for 35
minutes.
Unmold
on platter.
Place
peas
and
bean sprout mixture
in
center and surround with a row of mushroom caps that have been lightly sauteed in butter and lemon juice. Yields 8 to 10 servings.