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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from The Half Dollar Collection, 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:  
1/2 cup butter, plus more to butter dishes
1 1/4 lbs. carrots, peeled and sliced
1/2 cup sugar
2 large eggs
3 T all-purpose flour
1 tsp baking powder
1/8 tsp ground cinnamon
Salt
Directions:
Directions:
1. Bring a medium pot of salted water to a boil. Add carrots and cook until tender. Rinse in cold water for 20 seconds, drain and set aside.
2. In a blender, add the sugar and eggs and blend to combine. Add the flour, baking powder, cinnamon and butter. Blend until smooth. Add the carrots and blend to combine. Spoon the mixture into a buttered 2-quart casserole dish and bake at 350ºF until set, about 1 hour. Remove from the oven and serve immediately.½
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
adapted from Paula Deen's recipe

 

 

 

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