Easy Carrot Souffle

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain.
  • Preheat oven to 375° and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray.
  • Puree carrots in food processor until smooth.
  • Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined.
  • 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.
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RECIPE MADE WITH LOVE BY

@WI Cheesehead
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@WI Cheesehead
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"From Vegetarian Times. This has cumin for a different taste."
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  1. Verna B.
    how to make carrot souffle
    Reply
  2. 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.
    Reply
  3. WI Cheesehead
    From Vegetarian Times. This has cumin for a different taste.
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