Carrot and Onion Puff

• 1 cup onions chopped
• 2 tablespoons water
• 1/2 cup bran
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 clove garlic minced
• 1 cup carrots shredded
• 1 1/2 cups milk, skim
• 2 tablespoons parsley leaves snipped fresh
• 18 teaspoon nutmeg ground
• 1 cup cheddar cheese shredded, or monterey jack cheese
• 4 each egg whites

1. In a large saucepan combine onion, carrots, garlic, and water.
2. Bring to boiling, reduce heat.
3. Cover and simmer about 10 minutes or until vegetables are tender, stirring occasionally.
4. Do not drain.
5. Stir in milk, oat bran, parsley, salt, nutmeg, and pepper.
6. Bring to boiling over medium-hi heat, stirring constantly.
7. Cook and stir for 2 minutes.
8. Remove from heat.
9. Stir in cheese until melted.
10. Cool slightly.
11. In a large mixer bowl beat egg whites until stiff peaks form (tips stand straight).
12. Fold in vegetable mixture.
13. Pour into an ungreased 1 1/2 qt souffle dish.
14. Bake in a 325F (160C) F oven about 50 minutes or until top is brown and a knife inserted near the center comes out clean.
15. Serve immediately.

onions, water, bran, salt, black pepper, garlic, carrots, milk, parsley, nutmeg ground, cheddar cheese, egg whites

Taken from recipeland.com/recipe/v/carrot-onion-puff-35622 (may not work)