Green Beans and Carrots Souffle

Ingredients

• Carrots

  Raw

  2 cup strips or slices or 244g

• Onions

  Raw

  1 small or 70g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ¼ cup or 31g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Parmesan cheese

  Shredded

  3 ½ oz or 99g

• Green beans

  Snap beans, raw

  3 cup, pieces or 300g

Directions

1. Boil the green beans and carrots until tender. Drain and slice them into small pieces, then set aside.
2. Heat the milk in the microwave on high for 2 minutes. Melt the butter in a large saucepan over medium heat, add the grated onion, and cook for 3 minutes.
3. Gradually whisk in the flour until a smooth paste forms. Continue whisking while adding the milk, 1/2 cup at a time, until the mixture thickens.
4. Stir in the cooked vegetables, egg yolks, and Parmesan cheese.
5. Beat the egg whites until stiff peaks form and gently fold them into the mixture along with the baking powder.
6. Coat an 8x8 baking dish with cooking spray, pour in the mixture, and sprinkle with Parmesan cheese on top.
7. Bake at 350°F until golden on top and a toothpick inserted into the center comes out clean, about 20 minutes.