Course : Vegetables
Serves: 4
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2 medium Carrots
1/4 cup Chopped fennel bulb
1/4 cup Margarine or butter
1/4 cup All-purpose flour
1 teaspoon Chopped fresh or
1/4 teaspoon Dried dill weed
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 cup Milk
3 large eggs -- separated
1/4 teaspoon Cream of tartar

Preparation / Directions:

Prepare and steam carrot slices as directed - except add fennel. Place carrot mixture in blender or food processor. Cover and blend, or process, until mixture is smooth.Heat oven to 350 degrees. Butter 6-cup souffle dish or 1-1/2-quart casserole. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, dill weed, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry. Beat egg yolks in medium bowl on high speed until very thick and lemon colored. Stir into white sauce mixture. Stir in carrot mixture. Stir about one-fourth of the egg whites into sauce mixture. Fold into remaining egg whites.Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately.

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