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Categories:
carrots shallots yogurt eggs baking powder salt freshly cracked pepper ground cumin red pepper nutmeg packet Parmesan cheese chives breadcrumbs almonds butter
Viewed: 13 - Published at: 3 years agoIngredients
- 2 lbs baby carrots
- 2 shallots, peeled and cut in half
- 12 cup plain fat free Greek yogurt
- 3 eggs
- 34 teaspoon baking powder
- 34 teaspoon salt
- 12 teaspoon freshly cracked pepper
- 34 teaspoon ground cumin
- 14 teaspoon red pepper flakes
- 14 teaspoon nutmeg
- 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
- 12 cup grated parmesan cheese
- 3 tablespoons chopped chives
- 13 cup breadcrumbs, regular or 13 cup panko breadcrumbs
- 14 cup slivered almonds
- 3 tablespoons melted butter
Method
- 1.
- Preheat oven to 350 degrees.
- Grease an 8-inch square baking dish.
- 2.
- Bring a large saucepan of salted water to a boil.
- Add the carrots and shallots.
- Cook for 15-20 minutes, until carrots are tender.
- Drain and cool for 5 minutes, then add to food processor.
- 3.
- To carrots in food processor, add yogurt, eggs, baking powder, salt, pepper, cumin, and nutmeg.
- Pulse until smooth.
- Pour into prepared baking dish and set dish inside a larger baking dish.
- Pour hot water around smaller dish to a depth of 3/4.
- Bake for 40 minutes.
- 4.
- In a separate bowl, mix Hidden Valley Original Ranch seasoning packet, cheese, chives, bread crumbs, almonds, and melted butter.
- Mixture will be crumbly.
- After souffle has baked for 40 minutes, sprinkle seasoning mixture over the top and return to the oven for about 15 minutes.
- When cheese is melted and top is golden, remove from oven.
- Allow to rest for 10 minutes before serving.
