Carrot Souffle - cooking recipe

Ingredients

2 c. packed, shredded carrots
1 Tbsp. melted butter
3 Tbsp. water
1 Tbsp. salt
1 Tbsp. minced chives
4 Tbsp. flour
1 c. skim milk
4 eggs, separated

Preparation

In a heavy saucepan, combine the carrots, butter, water, salt and chives.
Cover and cook over medium heat, stirring occasionally until carrots are tender, about 5 minutes.
Sprinkle with flour and stir until mixed.
Slowly add the milk, stirring and cook until thickened.
Remove from heat.
Beat in the egg yolks.
Whip the egg whites until they hold soft peaks.
Fold into carrot mixture.
Pour into a deep, buttered casserole (1 1/2 to 2-quart size).
Bake at 375\u00b0 for 35 minutes or until puffed and lightly browned.
Serve immediately.
Makes 5 to 6 servings.