Carrot Soufflé (Carrot Casserole)

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Total Time
1hr 10mins
15 mins
55 mins

Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch.

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  1. Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
  2. Boil or steam carrots in until very soft (20 minutes); drain.
  3. Add butter, salt, and pepper; purée carrots in food processor until smooth.
  4. Cool slightly.
  5. Add eggs and cream; blend well.
  6. Fill casserole dish or ramekins with mixture.
  7. Set in a baking pan of hot water and bake for 30-35 minutes.
  8. Serve hot.