BROWN BUTTER CARROT SOUFFLÉ
Makes 6 servings
Sweet, rich, and buttery—this simple side is exactly what you need to round out your Easter feast.
2 pounds carrots, peeled and cut into ½-inch pieces
¼ cup salted butter
⅓ cup sugar
3 tablespoons all-purpose flour
2 teaspoons curry powder
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1. Preheat oven to 350°.
In a medium enameled cast-iron Dutch oven, bring carrots and water to cover to a boil over high heat. Cook until very tender, 15 to 20 minutes. Drain well.
