Carrot Souffle

• 2-1/2 cups:carrots, cooked, mashed, and seasoned with salt and pepper
• 2 egg:yolks, beaten
• 1-1/2 cups:milk
• 1 cup:matzo farfel
• 2 tablespoons:finely chopped onion
• 2 egg:whites
• salt and pepper:to taste

Preparation

1. Preheat oven to 350. Grease a 2 qt. casserole dish.
2. In a bowl combine the cooked carrots, egg yolks, milk, farfel and onions. Mix to combine.
3. Salt and pepper to taste. In the bowl of an electric mixer beat the egg whites until they are stiff and then fold them lightly into the carrot mixture.
4. Turn into prepared casserole dish. Bake at 45-60 minutes, or until knife inserted comes out clean.
5. Serve immediately. Serves 4.
6. This recipe can be doubled or tripled.