Carrot Souffle' borrowed from France and made Italian

As the title says, imported from France as are a number of dishes in northwestern Italy which once belonged to France. The influence and exchange of foods in mountainous regions of the northwest are very frequently found and I find are pretty much present in the northern regions of Italy.

I spent many years travelling from Florence to Geneva in my younger days (not the time or place to elaborate on here....) and there is an enormous distinction in the regional foods, in particular from the northern boarder areas along the Alps (France, Switzerland and Austria).

YOU'LL NEED:
(serves 6)

- 1 1/2 lbs (500 gr) carrots, cleaned and cut into large pieces
- 6 T spoons unsalted butter
- 1 white onion, chopped fine
- 1 t nutmeg
- 2 cups whole milk or 1 cup milk and 1 cup cooking cream
- 1/2 cup unbleached all-purpose flour
- 1 t spoon of sugar
- 2 eggs
- salt and pepper to taste

PREPARATION:

- Start off by combining the carrots with salted water in a saucepan and bring to a boil, cook for approximately 10 minutes. Drain and set aside.
- In a relatively deep saucepan on low heat, melt 3 T of butter then turn up the heat to medium and add in the onion (sliced) and let saute' for about 5 minutes, then take off heat.
- Pour your milk in a saucepan and heat, add the remaining butter (3 T spoons) and the flour and mix until smooth. Cook this mixture for approximately 10 minutes.
- Pass your carrots in a food processor with a dribble of olive oil and some flat fresh parsley along with the milk and flour mixture. When smooth and homogenous, add in the egg yolks.
- In a separate bowl, place the egg whites and beat until light in texture and add to the carrot mixture.
- Pour it all together in a souffle' oven dish and bake at 400 F for approximately 25-30 minutes.
- Serve hot

ENJOY !!!