Friday, February 1, 2013

Friday Food: Carrot Souffle

What to do with the leftover carrots after making Raisin Carrot Muffins? Why make a carrot souffle! This recipe is adapted from Prevention Magazine, based on the ingredients I had on hand. It's tasty and good for you!


Carrot Souffle

2 lbs carrots, cut into 1/4" thick rounds
1 cup milk
1 cup saltine or Ritz cracker crumbs (about 25 crackers)
3/4 cup grated sharp cheddar cheese
1/3 cup minced onion
1 Tbsp butter, at room temperature
1/8 tsp cayenne pepper or chili powder
1 tsp salt
1/4 tsp black pepper
3 large eggs

Heat oven to 350 degrees. Butter a 2 to 2.5 quart shallow casserole dish.
Bring water to a boil. Add carrots, reduce heat, and simmer until carrots are very tender when pierced with a fork, about 15 minutes.
Drain carrots and transfer to food processor. Puree until smooth. Transfer to large bowl. Stir in milk, cracker crumbs, cheese, onion, butter, cayenne or chili powder, salt, and pepper.
Beat eggs in large bowl until foamy. Fold into carrot mixture. Bake in prepared dish until puffed and light golden brown, about 40 minutes.
Serve warm.

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