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Easy Carrot Souffle

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“From Vegetarian Times. This has cumin for a different taste.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain.
  2. Preheat oven to 375° and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray.
  3. Puree carrots in food processor until smooth.
  4. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined.
  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.

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