Carrot Souffle
Michelle Mattson Wilson
This is an easy and colorful side dish. I use a ceramic quiche pan instead of a souffle pan.
1 lb. pkg. of baby carrots (peeled)
1/2 cup melted butter
3 eggs
1/4 cup sugar
1 tsp. baking soda
1 tsp. vanilla
3 Tbsp. flour
Boil the entire contents of the package of carrots in salted water until tender. Drain water and add butter to carrots. Set aside. Mix remaining ingredients: eggs, sugar, baking soda, vanilla, and flour in a food processor. Then add the cooked carrots and butter and blend until smooth. Pour mixture into a greased souffle pan. Cook at 350 degrees for 45 minutes or until surface of the souffle is slightly browned. Serve immediately.
This is an easy and colorful side dish. I use a ceramic quiche pan instead of a souffle pan.
1 lb. pkg. of baby carrots (peeled)
1/2 cup melted butter
3 eggs
1/4 cup sugar
1 tsp. baking soda
1 tsp. vanilla
3 Tbsp. flour
Boil the entire contents of the package of carrots in salted water until tender. Drain water and add butter to carrots. Set aside. Mix remaining ingredients: eggs, sugar, baking soda, vanilla, and flour in a food processor. Then add the cooked carrots and butter and blend until smooth. Pour mixture into a greased souffle pan. Cook at 350 degrees for 45 minutes or until surface of the souffle is slightly browned. Serve immediately.
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