4 lg Carrots, scraped and sliced
1/2 c  Butter or margarine
1/2 c  All purpose flour
1 1/2 c  Half and half
6    Eggs,separated
1/2 ts Salt
1/2 ts Ground nutmeg

COOK: carrots in boiling water to cover 8 to 10
minutes or until tender; drain well.
POSITION: knife blade in food processor bowl; add
drained carrots, and process until smooth. Set 1 cup
mashed carrots aside. MELT: butter in a heavy saucepan
over low heat; add flour, stirring until smooth. Cook
1 minute, stirring containtly. Gradually add half and
half; stir in reserved mashed caarrots. Cook over
medium heat, stirring constantly until thickened and
bubbly. BEAT: egg yolks until thick and pale.
Gradually stir about one-fourth of hot mixture into
yolks; add to remaining hot mixture, stirring
constantly.
Stir in salt and nutmeg; cool.
BEAT: egg whites until stiff but not dry; gently fold
into carrot mixture.
POUR: into a lightly buttered 1 1/2 quarter souffle
dish. BAKE: at 350 degree for 1 hour or until puffed
and set. Serve immediately. Make 4 main dish or 6
side dish serving. BONUS FOR BROCCOLI PUFF, omit
carrots, and stir 1 cup forozen chopped broccoli,
thawed and well drained, and 2 tablespoons grated
parmesan cheese into half and half mixture. Sprinkle
top with an additional 2 tablespoons parmesan cheese
before baking. Bake at 350 degree for 1 hour and 10
minutes. SWEET POTATO PUFF, omit carrots, and stir 1
cup canned, mashed sweet potatoes into half and half
mixture. Bake souffle according to carrot puff
direction. FOR PUMPKIN PUFF, omit carrots and nutmet,
and stir 1 cup canned pumpkin pie filling into half
and half mixture . Bake souffle according to carrot
puff directions. FOR ROASTED VEGETABLE PUFF, omit
carrots and nutmeg, and stir 1 cup mashed roasted
vegetables (see recipe) into half aand half mixture.
Bake at 350 degrees for 55 minutes.
MASHED ROASTED VEGETABLES:
1 medium baking potatoe, peeled and quartered
1 medium sweet potato, peeled, and quartered
1 turnip, peeled and quartered
1 carrot, scraped and quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 1/2 teaspoons chopped fresh thume
1/2 teaspoon fresh rosemary, crushed
crushed garlic cloves
Combine all ingredients in a zip-top plastic bag, toss
well. Place vegetables around pork roast on broiler
rack after reducing heat to 325 degree bake at 325
degree for 1 hour position knife blade in food
processor bowl, add half of vegetables. Process until
smooth stopping often to scrape down sides. Removed
mixture, and keep warm. Repeat procedure with
remaining vegetables. Makes 2 cups.
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smoothing secrets
prevent lumps by stirring flour into melted butter
with a wire whisk, gradually add the half and half
white stirring constantly. cook four mixture over
medium heat; high heat can cause it to curdle
_____________________ eggsclusive secrets
carefully separate cold eggs
stirring a small amount of hot mixture into beaten egg
yolks warms them. This step — called tempering —
prevents the egg yolks from lumping (coagulating)
_______________________
puffing secrets
even the smallest amount of fat, including that in a
ddrop of yolk, keeps the egg white from beating
properly. Because wooden and plastic bowls tend to
absorb fat avoid using them when beating egg whites
stiff but not dry mean egg whites no longer slip when
the bowl is titled. To fold in a beated egg white, use
a down-across-up-and-over motion with a rubber spatual
to cut through the carrot mixture. Fold just until
there arent any remaining streaks. dont stir — it
forces out the air in the beaten white.
___________________
dish size is important; if the container is too small,
the mixture may run over, if the container is too
large the mixture wont rise to the rim and have it
tradition appearance. Use a straight-sided casserole
if you dont have a traditional souffle dish.
_______________________
BAKING SECRETS
Place souffle into a preheated oven immediately after
mixing. Dont peek, opening the oven door will cause
a souffle to collapse. the top will be slightly firm
to the touch.