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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from Favorite Recipes from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. carrots sliced
1 cup butter
6 eggs
1/2 cup all-purpose flour
1 tbls. baking powder
2 1/2 cups sugar
1/2 teas. ground cinnamon
Directions:
Directions:
Cook carrots in boiling water for 15 minutes or until tender. Drain. Using the knife blade in a food processor, add the drained carrots, butter and remaining ingre dients. Process until smooth, stopping to scrape down the sides.
Pour into 2 lightly greased 1 1/2 quart souffle or baking dish. Bake at 350º for 1 hour or until set and lightly browned. Serve immediately.
Number Of Servings:
Number Of Servings:
12

 

 

 

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