Green Beans and Carrots Souffle

Ingrédients

• 1 1/2 tasses milk
• 3 larges eggs
• 2 cuillères à soupe margarine
• 3 1/2 oz parmesan cheese, shredded
• 9 oz green snap beans
• 9 oz carrots, sliced
• 1 petite onion, grated
• 1 cuillère à café baking powder
• 1/4 tasse white flour

Directives

1. Boil green beans and carrots until tender. Drain and slice into small pieces. Set aside.
2. In the microwave heat milk for 2 minutes on high. Melt margarine in a large saucepan over medium heat, add onion and cook for 3 minutes.
3. Add flour whisking a little at the time until it forms a consistent ball. Continue whisking and add milk (1/2 cup at a time), cook until it thickens.
4. Add cooked vegetables, egg yolks and parmesan cheese to the mixture.
5. Beat egg whites and add to the mixture. Add baking powder.
6. Coat a 8x8 baking dish with cooking spray and pour in mixture, sprinkling a parmesan cheese on top.
7. Bake for 20 minutes at 350° F (175° C) or until golden on top and toothpick comes out clean from the center.