Carrot Souffle

Recipe from


Ingredients

1 pound carrots, peeled and chopped
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter or margarine, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Preparation

Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.

Process carrots in a food processor until smooth.

Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.

Bake at 350° for 45 minutes or until set. Prep: 10 min., Cook: 45 min., Bake: 45 min.

Note:

December 2001
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