Carrot Soufflé (Carrot Casserole)

Name: Carrot Soufflé (Carrot Casserole)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 serving(s)
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

(3)

Recipe by littleturtle

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

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READY IN: 1hr 10mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
Boil or steam carrots in until very soft (20 minutes); drain.
Add butter, salt, and pepper; purée carrots in food processor until smooth.
Cool slightly.
Add eggs and cream; blend well.
Fill casserole dish or ramekins with mixture.
Set in a baking pan of hot water and bake for 30-35 minutes.
Serve hot.

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