Carrot Soufflé (Carrot Casserole)

Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch.

• Ready In: 1 hr 10 mins
• Serves: 12

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.