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Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leni Packman
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Directions:
Directions:
Preheat oven to 350.
Cook carrot in boiling water 15 minutes or until very tender; drain.
Place carrot in a food processor; process until smooth. OR just mash carrots.
Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray.
Bake at 350 for 40 minutes or until puffed and set.

Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very popular side dish.

 

 

 

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