rochel’s carrot souffle
(1 rating)
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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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(1 rating)
yield
8 to 10
prep time
15 Min
cook time
1 Hr
Ingredients For rochel’s carrot souffle
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2 lbcarrots, chopped
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6eggs
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1 1/2 stickmargarine or butter
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1 csugar
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2 Tbspvanilla extract
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6 Tbspall purpose flour
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2 tspbaking powder
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1/2 tspsalt
How To Make rochel’s carrot souffle
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1Cook carrots until soft (can be done the day before).
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2In the food processor, blend carrots with eggs (or you can use an immersion blender).
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3Melt Butter or Margarine and add to mixture.
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4Mix in all the other ingredients.
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5Bake 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.
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