Easy Carrot Souffle - cooking recipe

Ingredients

3 lbs carrots, sliced into 1-inch pieces
3 large eggs, lightly beaten
1/2 cup breadcrumbs
1/2 cup instant minced onion
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin

Preparation

Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain.
Preheat oven to 375\u00b0 and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray.
Puree 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 for brulee dishes or approximately 1 hour for 1-quart dish, or until tops are brown and crispy. Serve hot.