Carrot Souffle

450 g/1 lb carrots, peeled and chopped
1 onion, peeled and chopped
450 ml/3/4 pint water
salt
freshly ground white pepper
25 g/1 oz polyunsaturated margarine
1 tablespoon flour
150 ml/3/4 pint skimmed milk
100 g/4 oz lean cooked ham, diced
4 eggs, separated

Put the carrots in a pan with the onion, water and salt. Bring to the boil, then lower the heat, cover and simmer for about 20 minutes or until the carrots arc soft. Drain, then mash or work to a purée in a blender. Add salt and pepper to taste.

Melt the margarine in a pan. Add the flour and cook for 1 to 2 minutes, stirring constantly. Remove from the heat, and gradually stir in the milk, beating well after each addition. Return to the heat and simmer until the sauce is thick and smooth, stirring constantly.

Stir the sauce into the carrot puree with the ham. Beat in the egg yolks. Beat the egg whites until stiff, then fold gently into the carrot mixture. Pour into a well-greased 1.5 litre/21/2 pint souffle dish.

Bake at once in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 45 minutes until well risen and set. Serve immediately.

SERVES 4