Easy Carrot Souffle

1. 1

   Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain.

2. 2

   Preheat oven to 375u00b0 and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray.

3. 3

   Puree carrots in food processor until smooth.

4. 4

   Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined.

5. 5

   Spread mixture in prepared dishes and bake 35 to 40 minutes for brulee dishes or approximately 1 hour for 1-quart dish, or until tops are brown and crispy. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.