Carrot Souffle recipes
Ingredients
- 1 pound carrots, sliced into ½-inch rounds
- 1 pound parsnips, sliced into ½-inch rounds
- 2 teaspoons salt
- 1 cup whole milk
- 1 cup gluten-free cracker crumbs
- ¾ cup grated sharp cheddar cheese
- 1 medium onion, minced
- 1 tablespoon unsalted butter (room temperature)
- 1/8 teaspoon cayenne
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 3 large eggs
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