1/2 small squash in pieces
3 large carrots, sliced into thick rounds
1 tablespoon of butter or oil
1 teaspoon of all-purpose flour
1 cup of skim milk
1 pinch of nutmeg
Salt to taste
A pinch of black pepper (optional)
1 1/2 tablespoons of grated Parmesan cheese
2 eggs
1 1/2 tablespoons of butter and 1 1/2 tablespoons of flour for greasing
1/2 small squash in pieces
3 large carrots, sliced into thick rounds
1 tablespoon of butter or oil
1 teaspoon of all-purpose flour
1 cup of skim milk
1 pinch of nutmeg
Salt to taste
A pinch of black pepper (optional)
1 1/2 tablespoons of grated Parmesan cheese
2 eggs
1 1/2 tablespoons of butter and 1 1/2 tablespoons of flour for greasing
Steam the squash and carrots until tender, then mash them
Prepare the white sauce: melt the butter (or heat the oil), add the flour, whisking to dissolve
Add the milk and mix until thickened
Add the nutmeg, salt, and black pepper
Combine with the mashed squash and carrots, adding 1 tablespoon of grated Parmesan cheese and the egg yolks
Mix well and pour into a greased refrigerator dish
Beat the 2 egg whites until stiff and fold in
Sprinkle with the remaining Parmesan cheese and bake in a medium oven for 15 minutes, or until golden
