Carrots Souffle

6 large and small carrots peeled
boil in salted water until very tender mash well with fork. Should have about one cup mashed carrots - do not puree.

Finely mince half a large onion sautee in 1/2 cup butter until tender and translucent, do not brown. Add 3 tbs all purpose flour heaping and stir to incorporate. Add 1/2 cup pure water and stir, salt and pepper to tast. Add dash o nutmeg and table spoon maple syrup or brown sugar 1/2 teas. Add 1/2 cup heavy cream and 1/2 cup milk stir until thick add carrots- take of heat refrigerate

Take 8 eggs separate- take out the carrot melange and beat the egg yolks add to carrots mix and set aside out of the fridge to get room temp.

Whip the 8 egg whites. Use bit of cream of tartar if you have.

Fold egg whites into mixture

put in butter greased casserole - 350 for about half and hour.