Carrot Souffle

recipe from Sharon Lamy

Carrot Souffle
Carrot Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs carrots, sliced

  • 3/4

    c butter

  • 3

    large eggs

  • 1/4

    c flour

  • 1 1/2

    tsp baking powder

  • 1 1/2

    c sugar

  • 1/4

    tsp ground cinnamon

Directions

Preheat oven to 350 degrees. Lightly grease a 1 1/2 qt souffle dish. set aside. Cook carrots in boiling water for 15 minutes or until tender; drain. In a food processor, combine carrots with all other ingredients and process until smooth, stopping once to scrape down the sides. Spoon into prepared dish. Bake for about 1 hour or until set and lightly browned. Serve immediately. Can also add 1/4 tsp nutmeg, dash of vanilla and orange zest.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: