** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt the butter, add the flour and when well mixed, add the milk.
2. Cook until it thickens and then remove from the fire.
3. Add the salt, cayenne, carrots, and the well-beaten yolks.
4. Cool the mixture and add the well-beaten whites by cutting and folding.
5. Pour into a buttered baking dish and bake 20 minutes in a slow (300 F).
Comments on Carrot Souffle Recipe:
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Posted by a Visitor - December 04, 2012
I made this and Wish I had gone with a more flavorful option.
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten allergies.
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