Carrot Soufflé
By jads8627
A little sweet, would probably not add as much sugar. Tastes a lot like sweet potatoes.
- 4
- 15 mins
- 60 mins
Ingredients
- 2 Cups carrots, peeled and cut into slices (1 lb.)
- 1/4 Cup butter, softened (1/2 stick)
- 3 eggs
- 1 Cup milk
- 1/3 Cup sugar
- 3 TB. flour
- 1 tsp baking powder
- 1/2 tsp. PURE VANILLA EXTRACT
- 1/2 tsp. CINNAMON
Preparation
Step 1
Preheat oven to 350°.
In a small pan, cook the carrots in boiling water until tender, 5-7 minutes; drain. Place the carrots in a blender and pulse to soften; add the butter, eggs, milk, sugar, flour, baking powder, VANILLA and CINNAMON. Blend until smooth. Pour into a greased 8x8-inch casserole dish (if you are doubling the recipe, use a 9x13-inch dish). Bake at 350° for 40 minutes, or until a knife inserted in the center comes out clean.
Serves: 4-6
Nutritional Information:
Servings 6; Serving Size 1/2 cup (72g); Calories 110; Calories from fat 50; Total fat 6g; Cholesterol 65mg; Sodium 110mg; Carbohydrate 11g; Dietary Fiber
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