Carrot Souffle

3 cups cooked carrots (around 5-7 large carrots - steam 4 – 6 min until tender but not mushy)

1 ½ teaspoons lemon juice

¼ cup minced onion

1/3 cup butter

¼ cup sugar

3 eggs

1 Tablespoon Flour

1 teaspoon salt

½ teaspoon cinnamon

1 cup 2% (or higher) milk

(1% or skim doesn’t set)

Stick all ingredients into food-processer, (do not put eggs on hot carrots) - BLEND

Pour mixture into 1 ½ or 2 quart buttered soufflé dish

Cook 45-60 minutes at 350 degrees

(It never really looks done - but when the fork comes out clean from the middle – take it out – do not overcook)

Great side for Thanksgiving or anytime in the fall

Roz Hawk