Tuesday, January 8, 2013

Carrot Souffle

Ingredients

  • 2 lbs carrots, cut into 1/4 in thick rounds (6 1/2 cups)
  • 1 cup milk
  • 1 cup saltine crumbs
  • 3/4 cup grated sharp cheddar
  • 1/3 cup minced onion
  • 1 T butter
  • 1/8 t cayenne
  • 3 large eggs

Instructions

  1. Coat casserole dish with butter
  2. Cook carrots until tender (about 15 min)
  3. Puree carrots
  4. Combine carrots with milk, cracker crumbs, cheese, onion, butter, cayenne, salt and pepper
  5. Beat eggs and fold into carrot mixture
  6. Bake until puffed, and light brown, (about 40 min)
  7. Broil couple minutes

Yield: 8

Calories: 174
Protein: 8 g
Carbohydrates: 20 g
Fat: 7.5 g
Fiber: 4 g
Sodium: 542 mg

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