• Prepare:Heavy Cream Sauce :1 cup
  • Melt over low heat:
  • 3 tablespoons butter
  • Add and blend in:
  • 3 tablespoons flour
  • Stir in slowly:
  • 1 cup of hot milk
  • Season with
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika or pepper
  • Cook and stir the sauce with a wire wisk until it is smooth and boiling. Combine it with other ingredients when it is boiling so that it will not become watery.
  • 1 cup heavy cream sauce
  • 1/2 cup mashed cooked carrots
  • 1/2 cup finely chopped celery
  • 3 beaten egg yolks
  • Salt
  • Paprika
  • 3 egg whites
  • Buttered or creamed Peas
  • Chopped parsley


When the cream sauce is boiling add the cooked carrots and the chopped celery. When the vegetables are hot reduce the heat and add the beaten egg yolks. Season with salt and paprika. Cool these ingredients.

Whip until stiff the egg whites. Fold them lightly into the carrot mixture. Grease a 7-inch ring mold, fill it, set it in a pan of hot water and bake the souffle in a moderate oven at 325 degrees until it is firm, for about 30 minutes. Invert it onto a platter. Fill the center with Buttered or Cream Peas to which sauted Mushrooms may be added. Garnish the souffle with chopped parsley.

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Submitted 6/13/05.
Source: The Joy of Cooking
Submitted By: Linda Wilson
Carrot Ring and Peas