|Sliced carrots||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs), unsalted (As Required)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Milk||1 Cup (16 tbs)|
|Eggs||3 , separated|
Cook carrots in a small amount of water (just barely enough to cover) until fork-tender.
Drain, if necessary.
Set aside to cool slightly.
Melt butter in a 10-inch skillet; add onion and saut6 until onion is tender.
Stir in flour and cook for several minutes, stirring with fork, until flour browns.
Meanwhile, put milk in blender and add cooked carrots.
Whirl until carrots are finely grated.
Add milk-carrot mixture all at once to the onion-flour mixture.
Cook, stirring frequently, until mixture is bubbly and thickened.
Remove from heat and stir in salt.
Beat egg whites until stiff peaks form.
Beat egg yolks until thick and lemon-colored.
Stir yolks into carrot mixture.
Fold in egg whites.
Pour into a greased 1 1/2-quartcasserole and bake at 350 degrees for 25-30 minutes, or until souffl6 is puffed and golden.