Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 to 8 servings
Category
Course
Preparation Method
Ingredients
2-1/2 cups diced carrots
2 eggs, separated
1 cup bread crumbs
1 tablespoon finely chopped onion
1-1/2 cups milk
Optional: salt and pepper, to taste
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