CARROT SOUFFLé (CARROT CASSEROLE)

Carrot Soufflé (Carrot Casserole) image

Provided by littleturtle

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

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2 lbs carrots, peeled & coarsely chopped
6 tablespoons butter, melted
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (or to taste)
4 eggs
1 cup heavy cream

Steps:

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

Nutrition Facts : Calories 175.1, Fat 14.9, SaturatedFat 8.8, Cholesterol 112.9, Sodium 221, Carbohydrate 8, Fiber 2.1, Sugar 3.6, Protein 3.3