This superbly light Carrot Souffle may be served with any roast meat or poached fish dish. Alternatively, it may be served
sprinkled with Parmesan cheese, as an unusual summers’ lunch dish, accompanied by a green salad.
1 teaspoon butter 1 lb. carrots, scraped, sliced and cooked 10 fl. oz. bechamel sauce
1 teaspoon salt 6 grindings black pepper
½ teaspoon ground nutmeg
4 egg yolks, lightly beaten
5 egg whites
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Grease a medium-sized souffle dish with the butter. Tie a piece of greaseproof or waxed paper around the dish so that it extends 2 inches above the rim. Set the dish aside.
Drain the carrots in a colander. Place the carrots in a strainer, food mill or blender and puree them. Alternatively, mash them with a potato masher. Turn the puree into a medium-sized mixing bowl.
Stir the bechamel sauce into the carrot puree and add the salt, pepper and nutmeg. Stir the egg yolks into the mixture.
In a large mixing bowl, beat the egg whites with a wire whisk until they form stiff peaks.
Using a rubber spatula or metal spoon, carefully fold. the egg whites into the carrot mixture. Turn the mixture into the souffle dish and place it in the oven. Bake for 20 to 25 minutes.
Remove the souffle from the oven and remove the paper collar.
Serve at once.