Carrot Souffle

By pressurecooker

The is delicious with Curried Chicken Crepes, but goes well with any meal!

Ingredients

• 7 cups chopped carrots (about 2 pounds)
• 2/3 cup sugar
• 1/4 cup sour cream
• 3 T flour
• 2 T butter, melted
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 large eggs, lightly beaten
• cooking spray
• 1 tsp powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees.

Cook carrots until tender, and drain. Process carrots in food processor until nice and smooth. Add sugar and next 7 ingredients (ingredients sugar through eggs) and pulse to combine.

Coat a 2-quart baking dish with cooking spray and spoon in mixture. Bake for 40 minutes or until puffed and set.

Sprinkle with powdered sugar and serve immediately.

You can also spoon the mixture into individual ramekins.