Its the dish you didnt know your table was missingand might just be your new favorite Thanksgiving side.
Its simple, light, and travels well.
Plus, it brings a colorful hue to the table.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Ingredients
2 lbs.
unsalted butter, plus more for baking dish, at room temperature
1tsp.kosher salt
1/8tsp.cayenne pepper
1/4 tsp.
freshly ground black pepper
3 large eggs
Directions
Preheat the oven to 350F.
Butter a 2-quart souffle dish or baking dish.
Put the carrots into a large pot and cover with about an inch of salted water.
Strain the carrots, puree in a food processor, and transfer to a large bowl.
