Carrot Soufflé

Name: Carrot Soufflé
Yield: 6
Ingredients: 1 tablespoon butter,; 1 chopped onion,; 2 cloves garlic, minced,; 2 cups whole milk,; 5 tablespoons all-purpose flour,; 3 egg yolks,; 2 large grated carrots,; Salt and black pepper to taste,; 1 cup grated cheddar cheese,; 4 egg whites, stiffly beaten,; Margarine for greasing

1
1 tablespoon butter,
2
1 chopped onion,
3
2 cloves garlic, minced,
4
2 cups whole milk,
5
5 tablespoons all-purpose flour,
6
3 egg yolks,
7
2 large grated carrots,
8
Salt and black pepper to taste,
9
1 cup grated cheddar cheese,
10
4 egg whites, stiffly beaten,
11
Margarine for greasing

Ingredients

1
1 tablespoon butter,
2
1 chopped onion,
3
2 cloves garlic, minced,
4
2 cups whole milk,
5
5 tablespoons all-purpose flour,
6
3 egg yolks,
7
2 large grated carrots,
8
Salt and black pepper to taste,
9
1 cup grated cheddar cheese,
10
4 egg whites, stiffly beaten,
11
Margarine for greasing

Directions

1
In a saucepan, melt the butter, sauté the onion and garlic,
2
Add the milk with the flour dissolved,
3
Stir constantly, add the egg yolks, grated carrots, salt, black pepper, and let cook until a cream forms,
4
Turn off the heat and let cool,
5
Mix in the cheese and delicately add the stiffly beaten egg whites,
6
With margarine, grease individual molds, distribute the soufflé, and bake in a preheated oven at 180°C for approximately 25 minutes.