3 pounds carrots
10 tablespoons butter
2/3 cup chicken broth
2 tablespoons brown sugar
2 eggs
1/2 cup (2 ounces) grated Swiss cheese
ΒΌ tsp cinnamon
Wash and peel carrots. Slice thickly and place in a saucepan. Cover with cold water and blanch by cooking over high heat until the water boils. Drain. Add 5 tablespoons butter, chicken broth, sugar, and salt to taste. Simmer covered until carrots are very tender. Puree in a food processor until smooth. Add remaining butter, eggs, cinnamon, and cheese. Process briefly to blend. Spoon into a buttered baking dish and bake at 350 degrees for 20 minutes or until hot and edges are just pulling away from the side of the dish. May be made one day in advance and refrigerated. Allow extra time for baking.