2 c. cooked & mashed carrots
3 tbsp. butter
3 tbsp. flour
1 c. milk
2 egg whites, stiffly beaten
1 tbsp. sugar
1 tbsp. grated onion
2 egg yolks, beaten
Salt

Make a white sauce with 1 cup milk, butter and flour. Mix sugar, salt, onion and egg yolks with carrots. Add cream sauce and mix well. Carefully fold in egg whites. Pour into a mold or casserole.

Place in a shallow pan of water. Bake 1 hour at 325 degrees, just the same as custard. When baked in a mold, unmold on a large plate, and fill center with creamed peas. Garnish with parsley.