CARROT SOUFFLE WITH EGG

Preparation Method :

• Put the carrots in a pan with the onion, water and salt.
• Bring to the boil, then lower the heat, cover and simmer for about 20 minutes or until the carrots are soft.
• Drain, then mash or work to a puree in a blender. Add salt and pepper to taste.
• Melt the margarine in a pan. Add the flour and cook for 1 to 2 minutes, stirring constantly.
• Remove from the heat, and gradually stir in the milk, beating well after each addition.
• Return to the heat and simmer until the sauce is thick and smooth, stirring constantly.
• Stir the sauce into the carrot puree with the ham. Beat in the egg yolks.
• Beat the egg whites until stiff, then fold gently into the carrot mixture. Pour into a well-greased souffle dish.
• Bake at once in a preheated moderate oven for 45 minutes until well risen and set.
• Serve immediately.