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"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 is from A Taste of Tradition 2nd Edition, 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. carrots, peeled and chopped
3 large eggs, lightly beaten
½ cup of sugar
½ cup butter, melted
3 T all-purpose flour
1 t baking powder
1 t vanilla
Directions:
Directions:
Boil the carrots in a medium saucepan for about 45 minutes or until tender. Drain. Process carrots in a food processor until smooth. Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350º for 45 minutes or until set. Sprinkle powdered sugar on top before serving. 8 Servings.

 

 

 

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