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reader recipe poll: carrot souffle

Carrot Souffle

  • 1lb. carrots, chopped
  • 1c. milk
  • 1c. crushed cracker crumbs (I used goldfish crackers)
  • 1/2c. shredded cheddar
  • 2 cloves garlic, minced
  • 1/8t. cayenne
  • 1t. salt
  • 2 eggs, whisked
Boil the carrots in a small saucepan for about 10 minutes, or until tender.  Drain.  Puree the carrots in a food processor.  In a bowl, mix together the carrots and milk.  Add the remaining ingredients and mix well.  Pour in a greased 8×8 square pan.  Bake at 350 for 45 minutes.

The verdict: Dave liked this, while I thought it was kind of “meh.”  But I don’t really love carrots so…  Dave thought it would be a great side dish to serve at Thanksgiving or Christmas – something traditional-ish, but with a fun and unique twist.  All in all, I probably wouldn’t make it again just to eat at home, but I would make it for a holiday dinner!

What’s your favorite way to eat carrots?  Dave loves them dipped in hummus.  I pretty much only really like them in soups… the rest of the time I just tolerate them.

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2 thoughts on “reader recipe poll: carrot souffle

  1. This may not be the most healthy but it’s how I can get my son to eat them… 1 lb miniature carrots, 1 cup water, 2 tablespoons butter, 1/3 light brown sugar. Put all ingredients in a medium sauce pan. bring to a boil. Lower to medium high heat. Heat, stirring occasionally, until tender and the liquid has evaporated.

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