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