Rochel’s Carrot Souffle Recipe

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ROCHEL’S CARROT SOUFFLE

Patti Smith

By
@webdolly

I am not sure where I found this recipe, I have it for years, but it is very good.
I cooked the carrots in a pot with some water until very tender, then I used an immersion blender (my motor boat) and just added butter and pureed until it was all blended. Took the pot off the stove and let it cool before I added the eggs. The original recipe called for 2 cups of sugar and 1 tsp. of salt, but I halved them, and found it still quite sweet. A very easy and delicious souffle.


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Comments:

Serves:

8 to 10

Prep:

15 Min

Cook:

1 Hr

Ingredients

2 lb
carrots, chopped
6
eggs
1 1/2 stick
margarine or butter
1 c
sugar
2 Tbsp
vanilla extract
6 Tbsp
all purpose flour
2 tsp
baking powder
1/2 tsp
salt

Directions Step-By-Step

1
Cook carrots until soft (can be done the day before).
2
In the food processor, blend carrots with eggs (or you can use an immersion blender).
3
Melt Butter or Margarine and add to mixture.
4
Mix in all the other ingredients.
5
Bake in a buttered-and-floured deep souffle dish at 350 degrees for one hour uncovered or until slightly golden on top. It will probably crack a bit on top like a cheese cake.

About this Recipe