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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cook carrots until soft (can be done the day before).
2In the food processor, blend carrots with eggs (or you can use an immersion blender).
3Melt Butter or Margarine and add to mixture.
4Mix in all the other ingredients.
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.

About this Recipe