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.


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


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