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Carrot and Cheese Mousse

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/vegetables.msnw

List of Ingredients




1-1/4 pounds carrots, sliced

Salt

3 eggs, beaten

1/3 cup shredded Cheddar cheese

1 cup soft white bread crumbs

2/3 cup sour cream

1/4 teaspoon dried tarragon (optional)

Pepper, to taste

Margarine, for greasing

Sprigs of tarragon or parsley, to garnish


Recipe



1. Preheat the oven to 375 degrees F. Grease a 5-cup soufflé dish with margarine.

2. Bring the carrots to boil in a little salted water, lower the heat and cook for 20 minutes or until very tender. Drain and place in a blender. Add the beaten eggs and blend to a purée.

3. Place the purée in a bowl. Mix in the cheese, bread crumbs and sour cream. Add the tarragon, if using, and season to taste with salt and pepper.

4. Pour the mixture into the soufflé dish. Bake for 50 minutes or until the mousse is lightly browned on top and set in the center. Garnish and serve at once.

From “Nice ’N Easy Family Cookbook”, 1987

Serves 4
Calories 270