Carrot soufflé
Yield: 1 serving
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Ingredients
- 2 lb bag(s) Peeled baby carrots
- 1 stick(s) Butter
- 3 Eggs
- 1/4 cup(s) Flour
- 1/2 tablespoon(s) Baking powder
- 1 cup(s) Sugar
Preparation
- Boil carrots until tender, drain. Put in food processor, purée. Add other ingredients and process.
- Spray large quiche or 8x11 inch pan. Bake at 350 for 55 min- 1 hour or until set and lightly browned.
February 2013
This recipe is a personal recipe added by peggysmurf and has not been tested or endorsed by MyRecipes.
Carrot soufflé Recipe at a Glance
- COURSE: Side Dishes/Vegetables
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