Peachy the Magazine Holiday 2014 | Page 65

FOOD + ENTERTAINING CARROT SOUFFLÉ 2 cups carrots, cooked and puréed 2 teaspoons lemon juice 2 tablespoons grated yellow onion ½ cup butter, softened ¼ cup sugar 1 tablespoon flour 1 teaspoon cinnamon 1 cup whole milk, room temperature 3 eggs Preheat oven to 350°. Cook the carrots until tender. Then purée the carrots and add in the lemon juice. Add in the rest of the ingredients and mix well. Lightly butter a 2-quart baking dish. Cook uncovered for 45 minutes to 1 hour. The center should be firm when done. HOLIDAY 2014 63