|Chopped cooked carrots||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Chopped green onions||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
|Parsley||1 Tablespoon, minced|
|Eggs||4 , separated|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Cook scraped carrots in a covered pan in a small amount of boiling salted water with a pinch of sugar, until tender, 15 to 20 minutes.
Drain, if necessary, and chop finely.
In small heavy saucepan, cook onions in melted butter until soft but not brown.
Blend in flour and stir over low heat about 2 minutes.
Remove from heat, add milk all at once.
Stir and return to heat.
Cook and stir until sauce boils and thickens.
Season with 3/4 teaspoon salt, white pepper, nutmeg, thyme and parsley.
Beat in egg yolks one at a time, then fold in cheese and carrots.
Wash beaters and beat egg whites until stiff but still moist.
Add a little of the sauce to egg whites and blend in.
Fold whites lightly and quickly into rest of carrot mixture.
Pour into well-buttered, straight-sided 6-cup souffle dish or casserole.
Bake at 375°F 30 to 35 minutes, until souffle is puffed above top of dish and has browned lightly.
Serve at once.