Ramadan Recipes: Carrot Souffle

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Carrot Souffle

2 cups mashed cooked carrots

2 tablespoons butter or Margarine

2 tablespoons flour

V2 cup warm milk

1/2 teaspoon salt

4 eggs separated

 

1. Melt the butter in a saucepan, blend in the flour,

gradually add the milk, season, and simmer 5 minutes

or so.

 

2. Stir in the carrots.

 

3. Remove from the heat and stir in the well beaten

yolks. Cool to lukewarm.

 

4. Fold in the egg whites beaten until stiff but not

dry.

 

5. Pour gently into a small freased souffle dish or

casserole and bake in a moderate oven, 350 degrees,

50-60 minutes, until souffle feels firm at the center,

or until a knife inserted in the center comes out

clean.

Serves 6-8

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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