Savory Carrot Souffle Recipe

First, get the oven going: preheat it to 350 degrees Farenheit.

Next, cook the carrots in salted boiling water until they're tender enough to easily pierce with a fork. Drain them well, then blend or pulse the cooked carrots with 1/2 of the milk until the mixture is completely smooth. Set this puree aside.

In a small saucepan, combine the remaining milk with the heavy cream, flour, salt, butter, Parmesan cheese, and nutmeg. Stir continuously over medium heat until the sauce thickens to a consistency that coats the back of a spoon. Take it off the heat and let it cool down a bit.