A smooth, light vegetable dish, Carottes a la Neige (kah-roht a lah nehj) is ideal for a formal dinner party. It goes well with fish or chicken.
1 teaspoon butter
1 pint chicken stock
1 lb. carrots, scraped and quartered
½ teaspoon salt
½ teaspoon white pepper
1 teaspoon marjoram
1 teaspoon flour 3 egg yolks, lightly beaten 3 egg whites
Lightly grease a shallow baking dish with the butter. Set aside.
In a large saucepan, bring the stock to the boil over high heat. Add the carrots to the pan and reduce the heat to
moderate. Cook the carrots for 10 to 15 minutes, or until they are tender.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Remove the pan from the heat. With a slotted spoon, transfer the carrots to a strainer, food mill or blender. Puree the carrots and transfer them to a medium-
sized mixing bowl. Alternatively, mash the carrots with a potato masher in the mixing bowl.
Season the carrot puree with the salt and pepper and stir in the marjoram and flour. Add 1 to
2 tablespoons of the stock in which the carrots were cooked and blend well. Stir the egg yolks into the puree.
In another mixing bowl, beat the egg whites with a wire whisk until they form stiff peaks. With a rubber spatula or metal
spoon carefully fold the egg whites into the carrot mixture.
Turn the mixture into the buttered baking dish and place it in the oven. Bake for 15 minutes.
Remove the dish from the oven and serve at once.