|Butter||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||1⁄4 Cup (4 tbs)|
|Sea salt||1 Teaspoon|
|Raw honey||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooked vegetables||2 3⁄4 Cup (44 tbs)|
Melt butter, add flour; simmer 3 or 4 minutes without browning.
Add sea salt, raw honey, and heated milk.
Whip with wire whip until smooth; cool slightly.
Add beaten egg yolks and cooked vegetables and continue to cool.
Beat egg whites until stiff.
When vegetable mixture is cool, fold in egg whites.
Pour into a 1 1/2 quart buttered casserole.
Place in pan of hot water (2 inches deep), in 325 Degree oven.
Bake for approximately one hour, or until inserted knife comes out clean.