I know, sounds weird. And hard. But it’s neither. It’s easy and delicious, and a great way to use fresh, beautiful produce like this even in the middle of winter. Click here for the Carrot Souffle Recipe. In my slightly more low-cal version:
I use 1% milk instead of whole, and only 1/2 cup shredded sharp cheddar. Still SO good. If you were having company or wanted to eat this over a few days, you could make individual little souffles like this:
No Comments