CARROT SOUFFLE

a 2 pound bag of carrots, peeled, trimmed, and reduce 1 inch slices.

1 cup buttermilk (you may also use regular dairy)

5 large eggs

1 teaspoon salt

6 tablespoons unsalted butter

2 Tablespoons of brown sugar

1 1/2 cups shredded sharp cheddar cheese

1/4 cup all-purpose flour

1 teaspoon baking powder

1. Preheat oven to 350F and gently butter your baking dish. I made use of a round 2 quart dish but you may also make use of an 8x8 square baker.
2. Bring a pot water to some boil having a teaspoon of salt and add some carrots. Lightly boil the carrots until they're tender. (Seek advice from the purpose of a clear, crisp knife.) Drain.
3. Meanwhile, I blend the buttermilk, eggs, and salt within my Vitamix (you may also make use of your mixer.)
4. I'll add some drained cooked carrots, butter, and sugar, and blend before the mixture is totally smooth.
5. Pour the mix right into a bowl and stir within the cheese, flour, and baking powder. Pour to your prepared dish, distributing out evenly.
6. Bake for around an hour, or longer, until fat and merely starting to brown (cover loosely with foil whether it appears to become browning too early.) It should not jiggle within the center, or look wet ins >Notes