Easy Carrot Souffle
Impress your guests with this delicious carrot souffle.
Two Pink Peonies
Souffle or casserole dish
baby carrots (about one pound)
may also use regular carrots or canned carrots, see note.
Extra brown sugar for baking the carrots
Spray a casserole dish or baking tray with non stick spray and lay the baby carrots on the tray.
Add the butter over the carrots and sprinkle the baby carrots with brown sugar and bake them until they are soft (about 30 minutes at 350 degrees).
Let the carrots cool and then run them through a food processor or blender.
Add them along with the remaining ingredients into a large mixing bowl and mix thoroughly for at least three minutes on high.
Pour into a souffle or 1.5 quart casserole dish. Bake for about 55 minutes or until the souffle is the consistency of a quiche.
You'll need about one pound of baby carrots or regular carrots. You can also use a 15 ounce can of carrots, if desired.