Individual Carrot Soufflés
If potatoes are one of every Irish restaurant’s “2 veg” side dish options, carrots are the other. This recipe turns mashed carrots into something special because of the shallow baking dishes that give each serving a crispy crust.
3 lb. carrots, sliced into 1-inch pieces
3 large eggs, lightly beaten
½ cup breadcrumbs
½ cup dried minced onions
1 tsp. salt
1 tsp. ground black pepper
½ tsp. ground cumin
- Place carrots in pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender. Drain.
- Preheat oven to 375F. Coat 6 crème brûlée dishes or 1 1-qt. gratin dish with cooking spray.
- Purée carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy. Serve hot.