Carrot Soufflé
2 lbs carrots, cooked till tender, drained and pureed in a blender or food processor
¼ tsp. salt
1 tsp. vanilla
2 egg yolks
1 Tbl. Brown sugar or agave nectar
1. Mix the ingredients together
2. Whip the egg whites into stiff peaks
3. Fold egg whites into carrot mixture
4. Pour into a greased, 8-cup oven safe baking dish, or 4 greased, 2-cup ramicans.
5. Bake for 20-30 minutes in a 350 degree oven.