Easy Carrot Souffle

Submitted by WI Cheesehead

"From Vegetarian Times. This has cumin for a different taste."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 1360.77 g carrots, sliced into 1-inch pieces
• 3 large eggs, lightly beaten
• 118.29 ml breadcrumbs
• 118.29 ml instant minced onion
• 4.92 ml salt
• 4.92 ml ground black pepper
• 2.46 ml ground cumin

directions

1. Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain.
2. Preheat oven to 375° and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray.
3. Puree carrots in food processor until smooth.
4. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined.
5. Spread mixture in prepared dishes and bake 35 to 40 minutes for brulee dishes or approximately 1 hour for 1-quart dish, or until tops are brown and crispy. Serve hot.

Reviews

[Outta Here]

This is really tasty and easy! I might add a tad more cumin next time, though, because we love the flavor. I think if you don't like cumin, nutmeg would be a nice addition. I did the one-quart version, and it took about an hour to bake. Went well with a pot roast and roasted potatoes.