Carrot Soufflé (Carrot Casserole) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch. Ingredients:
2 lbs carrots, peeled & coarsely chopped |
6 tablespoons butter, melted |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon white pepper (or to taste) |
4 eggs |
1 cup heavy cream |
Directions:
1. Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
2. Boil or steam carrots in until very soft (20 minutes); drain.
3. Add butter, salt, and pepper; purée carrots in food processor until smooth.
4. Cool slightly.
5. Add eggs and cream; blend well.
6. Fill casserole dish or ramekins with mixture.
7. Set in a baking pan of hot water and bake for 30-35 minutes.
8. Serve hot.
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