Individual Carrot Souffles

By carinem25

Ingredients

• 3 lb. carrots, sliced into 1-in pieces
• 3 large eggs, lightly beaten
• 1/3 c. breadcrumbs
• 1/3 c. driend minced onions
• 1 t. salt
• 1 t. black pepper
• 1/2 t. ground cumin

Preparation

Step 1

Place carrots in a pot, cover with water, bring to a boil. Simmer 30 minutes until tender. Drain.

Preheat oven to 375. Coat 6 creme brulee dishes or 1 1-qt. gratin dish with cooking spray.

Puree carrot in food processor until smooth. Add eggs, breadcrumbs, onion, salt, pepper and cumin, pulse until combined. Spread mixture in prepared dishes, bake 35-40 minutes, or until tops are brown and crispy. Serve hot