Individual Carrot Souffles

• 3 lb. carrots, sliced into 1-inch pieces
• 3 large eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1/2 cup dried minced onions
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1/2 tsp. ground cumin

1. Place carrots in pot, cover with water, and bring to a boil.
2. Simmer 30 minutes, or until tender.
3. Drain.
4. Preheat oven to 375F.
5. Coat 6 creme brulee dishes or 1 1-qt.
6. gratin dish with cooking spray.
7. Puree carrots in food processor until smooth.
8. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined.
9. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy.
10. Serve hot.

carrots, eggs, breadcrumbs, onions, salt, ground black pepper, ground cumin

Taken from www.vegetariantimes.com/recipe/individual-carrot-souffl-s/ (may not work)