2 c. cooked and pureed carrots
2 tsp. lemon juice
2 tbsp. minced or grated onion
1/2 c. butter, softened
1/4 c. sugar
1 tbsp. flour
1 tsp. salt
1/4 tsp. cinnamon
1 c. milk
3 eggs

Preheat oven to 350 degrees.

Carrots may be cooked and pureed hours ahead of time, adding the lemon juice and covering tightly until ready to mix.

Beat all ingredients together until smooth. Pour into a 2 quart lightly buttered souffle dish or casserole. Bake, uncovered, for 45 minutes to 1 hour until center is firm to touch. Serves 8.

There is a sweetness to this recipe that dictates the choice of menu. It is lovely with Roast Veal Dijon and fresh, young asparagus.