Vegetable Cheese Souffle
|Thinly sliced carrots||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Shredded parsnips/Potatoes / turnips / rutabagas||1 Cup (16 tbs)|
Cook carrots, covered, in a small amount of boiling water for 15 to 20 minutes or till tender. Drain; mash carrots with a fork. (You should have about 1/2 cup mashed carrots.) Set aside.
Attach a foil collar to a 2- or 2 1/2-quart souffle dish. Set dish aside.
Melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Remove from heat; add shredded cheese, stirring till melted. Stir in carrots and parsnips, potatoes, turnips, or rutabagas.
Beat egg yolks till thick and lemon colored. Slowly stir in vegetable mixture. Using clean beaters, beat egg whites till stiff peaks form. Fold vegetable mixture into beaten whites. Turn into prepared souffle dish. Bake in a 325° oven for 55 to 60 minutes or till a knife inserted between center and edge comes out clean. Peel off collar; serve immediately.