Carrot Souffle

I know, sounds weird.  And hard.  But it's neither.  It's easy and delicious, and a great way to use fresh, beautiful produce like this:

even in the middle of winter.  Click here for the Carrot Souffle Recipe.  In my slightly more low-cal version:

I use 1% milk instead of whole, and only 1/2 cup shredded sharp cheddar.  Still SO good.  If you were having company or wanted to eat this over a few days, you could make individual little souffles like this: