Carrot Souffle

 

2 lb Carrots, peeled and cut into small dice

2 t Lemon Juice

5 T Butter

1/4 c Sugar

1 T Flour

1 t Salt

1/4 t White Pepper

1/4 t cinnamon

1/8 t Grated Nutmeg

2 T Grated or finely chopped onion

1 c Milk

3 Eggs Beaten

                                                                                                                    Heat oven to 350'



 

• Cook the Carrots. either steam or Boil.
• Remove the Carrots from the cooking liquid or steamer-let them DRY
• Puree the carrots in a food processor of Food Mill
• Add the Butter, Sugar, Onions, Milk, Eggs and Seasonings
• Butter the inside of your baking dish or ramekins, now dust all of the insides with the flour. By dusting with the flour it gives the soufflé something to adhere to as they rise up the container in cooking.
• 3/4 fill the ramekins. Place the ramekins in another - larger dish and pour hot water around the ramekins--1/2 way up. This will give you a more even cook.
• Place in the pre-heated oven for 50-60 mins
• If you do not have ramekins, you could always use a muffin tin.