I’m going to share this over at ShabbyNest tomorrow for her special party and at theartsygirlconnection today for her shebang.  If you haven’t met these two ladies yet-you should go, like right now.  A more beautiful people inside and out you would be hardpressed to find.

I tend to cack out when it comes to side dishes.  I put a fair amount of effort into my main course and dessert is a very high priority but I lame out when it comes to side dishes.  A salad is often the most effort that I put into my sides.  If it is a really special night I might throw some raspberries on the top.  Might.

However, I have a cracked one great dish recently.  Carrot souffles.  Don’t fret-they are easier than they sound and are great to have at a meal if you are trying to feed vegetarians things other than after thoughts.  Vegetarians so often get a raw deal (pun totally intended) when it comes to meals at other people’s houses.

Simply take 4 medium carrots and boil them until soft.

Meanwhile take 3 T. butter and 3 T. flour.  Cook briefly to get rid of the raw flour taste.  Slowly add 1 1/2 cups of milk and a pinch of nutmeg.

Add 2 1/2 cups of shredded cheese (I like a mixture of cheddar and parmesan).  Mix until everything is melted in and set aside to cool.
Separate 3 eggs and finely grate 1 tsp. of ginger.
Mix them into your cheese sauce.
Whip those 3 egg whites to a firm peak.  Did you know that egg whites whip the best when they are at room temperature?
Mash your carrots to a rough puree.
Add to your cheese sauce.
Get 8 ramekins ready to fill.
Lightly mix in your egg whites, don’t worry if they aren’t totally combined everything will cook together.

Fill your ramekins and bake
for 30 minutes (or until firm) at 350 degrees.  What!?  Don’t put them in a water bath?  You don’t need to.  I forgot one time and they turned out just as well without me fiddling with scalding hot water.

So easy that you’ll even have enough time to decorate the table.