1 3/4 lbs. carrots, cooked
1/4 c. butter
3/4 tsp. salt
6 eggs, separated
1/8 tsp. nutmeg
3 tbsp. flour
1 1/2 c. pareve milk
1/4 tsp. pepper

Preheat oven to 350 degrees. Grease a 2 quart souffle dish. Puree carrots in food processor. Melt butter in saucepan. Stir in flour and salt and cook over low heat until bubbly. Remove from heat and stir in pareve milk. Cook over medium heat, stirring constantly until mixture thickens.

When it boils, remove from heat. Quickly stir in egg yolks, one at a time. Add carrots, pepper and nutmeg. Beat egg whites until stiff. Fold into carrot mixture. Bake for 45-55 minutes. Serves 8-10.