Carrot soufflé is a delightful dish made with carrots, milk, onion, sugar, butter, eggs, and a hint of cinnamon for added flavor. We then boil the carrots, blend with ingredients, and then bake until the dish is golden brown and set. For added texture and depth of flavor, consider sprinkling pecans on top, as well. Enjoy!

Carrot Soufflé

Yields 6 servings

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Ingredients:

• 2 cups cooked and pureed carrots
• 2 Tbsp minced onion
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 Tbsp flour
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 cup milk
• 3 eggs
• 1/4 cup chopped pecans (optional)

Instructions:

• Preheat oven to 350 degrees.
• Beat all ingredients till smooth. Pour into 2-quart, lightly buttered casserole dish.
• Bake, uncovered, for 45 minutes to an hour until center is firm to touch.
• If adding pecans, take out dish at 35 minutes, top dish with pecans, and then put back in oven. Check for doneness every 5 to 10 minutes.
• Pro note: Carrots may be cooked and pureed hours ahead of time. Just add 2 tsp lemon juice and cover puree tightly until ready to combine rest of ingredients.

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