Carrot soufflé
2 lbs carrots
3 eggs
2 T chopped onions
1/2 cup oil
1 T arrowroot flour
2 t lemon juice

Cook and drain carrots. Reserve water. Add a little back to carrots if needed to purée.

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Combine rest of ingredients into a bowl and purée.
Mix into carrots. Pour into oven proof dish.
Bake at 375 for 25 mins.

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Potatoes were lightly boiled and then baked.
Broccoli was baked plain
Hake was baked at 375 for 25 mins with a Parmesan sauce.

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