Description
Ready, set, cook! Hidden valley contest entry. A light, airy side dish with a crunchy topping highlighting hidden valley seasoning.
Ingredients
- Baby Carrots
- Shallots
- Fat Free Greek Yogurt
- Eggs
- Baking Powder
- Salt
- Cracked Pepper
- Ground Cumin
- Red Pepper Flakes
- Nutmeg
- Hidden Valley Original Ranch Seasoning Mix
- Parmesan Cheese
- Chives
- Breadcrumbs
- Slivered Almonds
- Butter
Instructions
- 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
- 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