Ingredients
2 lbs carrots, peeled & coarsely chopped
6 tablespoons butter, melted
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (or to taste)
4 eggs
1 cup heavy cream
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Classic straight-walled dish for dramatic soufflé rise
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Classic straight-walled dish for dramatic soufflé rise
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray. Boil or steam carrots in until very soft (20 minutes); drain. Add butter, salt, and pepper; puree carrots in food processor until smooth. Cool slightly. Add eggs and cream; blend well. Fill casserole dish or ramekins with mixture. Set in a baking pan of hot water and bake for 30-35 minutes. Serve hot.