Carrot Souffle

AuthorMike
RatingDifficultyIntermediate

Carrot Soufflé is a great alternative (or addition) to sweet potatoes at Thanksgiving.  It's sweet, almost dessert-ish, and it adds great color to any plate.  And . . . you get to say you've eaten your vegetables! My mother-in-law brings this to our home every Thanksgiving, and there are never any leftovers.

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Ingredients

 1 lb carrots, peeled and ends cut off
 3 eggs
  cup granulated sugar
 3 tbsp white flour
 1 tsp vanilla
  cup butter, melted
Yields1 Serving
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

Directions

1

Preheat oven to 350 degrees.

2

Boil water, cook carrots for 8-10 minutes, until soft. 8 Minutes

3

Place all ingredients in a food processor. Puree until smooth.

4

Pour into baking dish - a 1.5 quart soufflé dish or pan is nice - and bake at 350 degrees for 40 minutes. Use the "knife in the cake" technique, if it's clean, it's ready. 40 Minutes

5

Optional topping: Mix 2 Tbsp soft butter, 2 Tbsp Brown Sugar, and 1/2 Cup chopped pecans to the top after you take it out, broil for 3 minutes until brown. This is too sweet for my tastes for a meal, but I still think it sounds awesome!

 

Ingredients

 1 lb carrots, peeled and ends cut off
 3 eggs
  cup granulated sugar
 3 tbsp white flour
 1 tsp vanilla
  cup butter, melted

Directions

1

Preheat oven to 350 degrees.

2

Boil water, cook carrots for 8-10 minutes, until soft. 8 Minutes

3

Place all ingredients in a food processor. Puree until smooth.

4

Pour into baking dish - a 1.5 quart soufflé dish or pan is nice - and bake at 350 degrees for 40 minutes. Use the "knife in the cake" technique, if it's clean, it's ready. 40 Minutes

5

Optional topping: Mix 2 Tbsp soft butter, 2 Tbsp Brown Sugar, and 1/2 Cup chopped pecans to the top after you take it out, broil for 3 minutes until brown. This is too sweet for my tastes for a meal, but I still think it sounds awesome!

Carrot Souffle
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