Carrot Souffles
3 lb carrots, sliced into one inch pieces
3 lg eggs, lightly beaten
1/2 cup GF breadcrumbs (I toast frozen GF bread and then run it through my spice grinder/ coffee mill)
1/2 cup dried minced onions
1 tsp salt
1 tsp ground black pepper
1/2 tsp ground cumin
Place carrots in pot and covering them with water, bring them to a boil. Lower heat to simmer and simmer for about 30 minutes or until you can easily pierce them with a fork. Drain.

Preheat oven to 375 and spray creme brulee dishes or individual gratin ramikins OR *if you must* one large gratin dish.

Puree carrots in food processor. Add eggs, GF breadcrumbs, onion, salt, pepper, and cumin and pulse. Place puree in ramikins, but don’t overfill them- they tastes best when shallow so they get a crispy crust. Bake for 35 to 45 minutes, or until top is brown and crispy. Carrot souffle should start to detach from sides of dish.


I don’t even like cooked carrots, and thought this was excellent. Smells great, tastes great. Mmmm. Good way to get your family to eat more healthy carrots!