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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from The Brockway Family Cookbook, 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 lb. baby carrots
Salt to taste (pinch)
1/2 cup butter melted (1 stick)
1/3 cup sugar
3 tbsp. plus 1 tsp. flour
1 tsp baking powder
1 tsp. vanilla
Directions:
Directions:
Cook carrots until tender in salted water and drain. Add butter and mash mixture.
(Susan has always used a food processor, but it can be done with a potato masher.)
Mix together sugar, flour, baking powder, vanilla and eggs.
Add carrot mixture and blend well.
Pour into greased casserole and bake at 350º for 45 minutes.
Personal Notes:
Personal Notes:
Makes 4-6 servings. When doubled increase cooking time. Original recipe from Nadia Bohlman.

 

 

 

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