Yield: 6 servings
1 pound carrots, peeled
1-1/2 fairly large potatoes, peeled
2 unbeaten egg whites
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Brown sugar and honey to taste (optional)
Steam carrots and potatoes until soft and tender. Cut potatoes into cubes and process carrots in the work bowl of a food processor or blender. Fold in egg whites. Stir in nutmeg, salt and pepper, and, if desired, brown sugar and honey to taste.
Spoon mixture into a pastry bag and pipe into decorative mounds onto a baking sheet coated with cooking spray. Or, spoon evenly into 6 greased ramekin or muffin cups. Bake at 400 degrees F for 15 minutes.
Nutrition information per serving using 1/4 cup honey: Calories110; Fat 0 g; Carbohydrate26 g; Fiber 3 g; Sodium 243 mg; Protein 3 g