Carrot and Onion Puff

From Recidemia
Jump to: navigation, search



  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 till 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-high heat, stirring constantly.
  7. Cook and stir for 2 minutes.
  8. Remove from heat.
  9. Stir in cheese till melted.
  10. Cool slightly.
  11. In a large mixer bowl beat egg whites till stiff peaks form (tips stand straight).
  12. Fold in vegetable mixture.
  13. Pour into an ungreased 1½ qt soufflé dish.
  14. Bake in a 325°F oven about 50 minutes or till top is brown and a knife inserted near the center comes out clean.
  15. Serve immediately.

Nutritional information[edit]

Per serving:

  • 218 calories | 17g protein | 19g carbohydrates | 10g fat | 31mg cholesterol | 551mg sodium | 460mg potassium