Thursday, December 22, 2011

Carrot Soufflé

The carrots in this make it quite sweet. If you make it and would like it sweeter, you can add more sugar.

Ingredients:
2 lbs Carrots, chopped up
1/2 cup Melted Butter
1/3 cup sugar
3 Tablespoons All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
3 Eggs, beaten

Directions:
  1. Heat oven to 350.
  2. Place the chopped up carrots into a steamer and steam them until they are soft.
  3. Drain the carrots and mash them up.
  4. Add the rest of the ingredients and mix well.
  5. Place into a 2-qt casserole dish.
  6. Bake for 30 minutes. Serve hot; can be enjoyed cold as well.


I've made this and substituted margarine for the butter, and egg whites for the whole eggs. I thought it tasted great both ways :)

    No comments: