Spicy Carrot and Pecan Soufflé

Southerners have been pairing carrots and pecans for ages, aware of how the large amount of oil in the nuts neutralizes the sugar in the carrots. Carrots, however, are basically bland, so when they’re cooked, it’s common practice to perk them up with a few spices. Since this is actually a very elegant soufflé that goes perfectly with most ham and pork dishes, try to use an attractive soufflé dish if at all possible.