"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob & Fran Dreyer
Added: Friday, May 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups mashed cooked carrots
1/2 cup butter
1 cup sugar or splenda
3 T. flour
1 tsp. baking powder
3 eggs
dash salt and cinnamon

Directions:
Directions:
Add butter to hot carrots and stir. Add remaining ingredients. Bake in a buttered casserole dish for 30 minutes at 400 degrees.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can make this a day ahead of time and set it out and allow it to come to room temperature before baking. Also, sometimes I make the same topping for this as I do for a sweet potato casserole.

 

 

 

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