Carrot Souffl Carrot Casserole
Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch.
Steps
Preheat oven to 350f.
Lightly spray a 2 quart casserole dish with non-stick cooking spray.
Boil or steam carrots in until very soft.
Drain.
Add butter , salt , and pepper.
Pure 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.
Ingredients
carrots, butter, salt, white pepper, eggs, heavy cream