Carrot Souffle

• 2 pounds carrots (about 4 1/2 cups), chopped
• 1/2 cup ricotta cheese
• 1/4 teaspoon powdered cumin
• 3 tablespoons fresh dill, minced
• Salt and freshly ground pepper to taste
• 8 eggs, separated

1. Preheat oven to 425 degrees.
2. Butter well and chill 8 1 1/4-cup souffle dishes.
3. Boil carrots in salted water until soft.
4. Drain well.
5. Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper.
6. Puree well.
7. You should have about 3 cups.
8. Transfer to mixing bowl.
9. Add yolks to mixture and blend well with wire whisk.
10. In another bowl whisk whites until they form soft peaks.
11. Fold 1/4 of whites into carrot mixture, then remainder.
12. Taste for seasoning.
13. Place souffle dishes on baking sheet and fill to rim with mixture.
14. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully.
15. Bake for approximately 10 minutes.

carrots, ricotta cheese, powdered cumin, fresh dill, salt, eggs

Taken from cooking.nytimes.com/recipes/10237 (may not work)