Oriental Carrot Souffle

• 1 (10 1/2 oz.) pkg. frozen peas
• pinch of marjoram
• salt
• butter
• 1 1/2 c. carrots (about 2 lb.), cooked and pureed
• 1 tsp. salt
• 6 Tbsp. flour
• 6 egg yolks
• mushroom caps for garnish
• lemon juice
• 1 handful Mung bean sprouts
• parsley flakes
• pepper
• soy sauce to taste
• pinch of cloves
• 2 Tbsp. honey
• 1/2 c. butter
• 1 1/2 c. cream
• 8 egg whites, stiffly beaten
• butter

1. Saute
2. peas
3. and bean sprouts slightly, just to soften. Season with marjoram, parsley flakes, salt, pepper, butter and soy sauce. Set
4. aside.
5. Season carrots with cloves, honey and salt.
6. Butter a
7. souffle
8. dish
9. or Bundt pan.
10. Melt remaining butter, add
11. flour and
12. cook
13. 1
14. minutes.
15. Add cream and cook until
16. thick, stirring constantly.
17. Remove from heat.
18. Add egg yolks and
19. carrots.
20. Cool. Fold
21. in egg whites.
22. Bake at 350u0b0 for 35
23. minutes.
24. Unmold
25. on platter.
26. Place
27. peas
28. and
29. bean sprout mixture
30. in
31. center and surround with a row of mushroom caps that have been lightly sauteed in butter and lemon juice. Yields 8 to 10 servings.

frozen peas, marjoram, salt, butter, carrots, salt, flour, egg yolks, mushroom caps, lemon juice, handful, parsley flakes, pepper, soy sauce, cloves, honey, butter, cream, egg whites, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042681 (may not work)