Green Beans and Carrots Souffle

Ingredients

• Carrots

  Raw

  2 cup strips or slices or 244g

• Onions

  Raw

  1 small or 70g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ¼ cup or 31g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Parmesan cheese

  Grated

  3 ½ oz or 99g

• Green beans

  Snap beans, raw

  3 cup, pieces or 300g

Directions

1. Boil green beans and carrots until tender. Drain and slice into small pieces. Set aside.
2. In the microwave heat milk for 2 minutes on high. Melt margarine in a large saucepan over medium heat, grate onion and add, and cook for 3 minutes.
3. Add flour whisking a little at the time until it forms a consistent ball. Continue whisking and add milk (1/2 cup at a time), cook until it thickens.
4. Add cooked vegetables, egg yolks and parmesan cheese to the mixture.
5. Beat egg whites and add to the mixture. Add baking powder.
6. Coat a 8x8 baking dish with cooking spray and pour in mixture, sprinkling a parmesan cheese on top.
7. Bake for 20 minutes at 350° F (175° C) or until golden on top and toothpick comes out clean from the center.

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