Golden Crown Carrot Souffle
|Carrots||5 , cooked and mashed|
|Milk||1 Cup (16 tbs)|
|Whole cloves||1 , inserted into onion|
|Onion||1 (Inserted With Clove)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , slightly beaten|
|Parmesan cheese||3 Tablespoon, grated|
|Egg whites||3 , beaten|
Cook carrots; drain; place in buttered 2-quart souffle" mold or round dish.
Heat milk with onion and clove; add bay leaf.
Simmer 8 minutes; strain; set aside.
In a saucepan melt butter, add flour; slowly add strained milk mixture; cook until smooth and thick.
Remove from heat; blend in egg yolks slowly; add salt, pepper, spices, and cheese.
Beat egg whites until stiff; fold into sauce mixture.
Pour over carrots; bake at 350 degrees, until golden crown is well-puffed and firm.