Carrot Soufflé

Name: Carrot Soufflé
Yield: 6
Ingredients: 1 tablespoon of butter; 1 chopped onion; 2 crushed garlic cloves; 2 cups of milk; 5 tablespoons of all-purpose flour; 3 egg yolks; 2 large grated carrots; Salt to taste; Black pepper to taste; 1 cup of grated cheddar cheese; 4 egg whites; Margarine for greasing; Utensils; 6 ramekins

1
1 tablespoon of butter
2
1 chopped onion
3
2 crushed garlic cloves
4
2 cups of milk
5
5 tablespoons of all-purpose flour
6
3 egg yolks
7
2 large grated carrots
8
Salt to taste
9
Black pepper to taste
10
1 cup of grated cheddar cheese
11
4 egg whites
12
Margarine for greasing
13
Utensils
14
6 ramekins

Ingredients

1
1 tablespoon of butter
2
1 chopped onion
3
2 crushed garlic cloves
4
2 cups of milk
5
5 tablespoons of all-purpose flour
6
3 egg yolks
7
2 large grated carrots
8
Salt to taste
9
Black pepper to taste
10
1 cup of grated cheddar cheese
11
4 egg whites
12
Margarine for greasing
13
Utensils
14
6 ramekins

Directions

1
In a pan, melt the butter, sauté the onion and garlic
2
Add the milk with the flour dissolved
3
Stirring constantly, add the egg yolks, grated carrots, salt, pepper, and let cook until it forms a cream
4
Turn off the heat and let cool
5
Mix in the cheese and carefully add the beaten whites
6
With margarine, grease the ramekins, distribute the soufflé, and bake at 350°F for approximately 25 minutes or until golden brown.