1 (4 oz.) jar pureed carrots (use Gerber's brand or other baby food without salt or sugar added)
1 egg white
1/4 c. minced onion or shallots
1/2 c. thinly sliced mushrooms

SUGGESTED SPICES:

1/4 tsp. sage
1/4 tsp. nutmeg
1 tbsp. parsley

Saute onions (or shallots) with spices in chicken stock. Saute mushrooms separately and place them in the bottom of a souffle or oven-proof dish. Mix carrot puree into sauteed onion and spices. Whip egg white into soft peaks and fold in the carrot mixture. Pile this mixture on top of the mushrooms. Bake for 20 minutes or until lightly browned on top at 350 degrees. Garnish with parsley.

Note: Mushrooms may be mixed in with the carrot mixture, if preferred.