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.
Place the carrots in a large saucepan with enough water to cover, and bring to a boil. Reduce the heat to moderate,
Place the carrots in a food processor, add the butter and sugar, and process till well blended. Add all remaining ingredients and process till the mixture is smooth, stopping to scrape down the sides. Scrape the mixture into a
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