** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This recipe features commonly used items in every kitchen that can be whipped up in a hurry. This onion and carrot puff would go great with meatloaf or a salad.
1. In a large saucepan combine onion, carrots, garlic, and water.
2. Bring to boiling, reduce heat.
3. Cover and simmer about 10 minutes or till vegetables are tender, stirring occasionally.
Do not drain.
4. Stir in milk, oat bran, parsley, salt, nutmeg, and pepper.
5. Bring to boiling over medium-hi heat, stirring constantly.
Cook and stir for 2 minutes.
Remove from heat.
6. Stir in cheese till melted.
Cool slightly.
7. In a large mixer bowl beat egg whites till stiff peaks form (tips stand straight).
Fold in vegetable mixture.
8. Pour into an ungreased 1 1/2 qt souffle dish.
9. Bake in a 325 deg F oven about 50 minutes or till top is brown and a knife inserted near the center comes out clean.
10. Serve immediately.
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Dietary Notes:
This recipe is high in Vitamin A with 115% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Cheese, Garlic, Onion allergies.
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