Carrot Soufflé (EGGceptionally EGGcellent- Year Four: Volume 1; April, 2013)

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour, 30 min
Serves: 8

Ingredients: 
2 c. carrots- cooked and pureed*
2 tsp. lemon juice
2 T. onions- minced or grated
1/2 c. butter- softened
1/4 c. sugar
1 T. flour
1/4 tsp. salt
1/4 tsp. cinnamon
1 c. milk
3 eggs

Directions: 
- Preheat oven to 350

- *Carrots may be cooked and pureed hours ahead of time, adding lemon juice and covering tightly until ready to mix

- Beat all ingredients together until smooth

- Pour into a 2 quart, lightly buttered soufflé or casserole dish

- Bake, uncovered, until center is firm to touch, about 45 min- 1 hour

**Jen found recipe here