rochel’s carrot souffle

Name: ROCHEL’S CARROT SOUFFLE
Prep time: 15 min
Cook time: 1 h
Yield: 8
Ingredients: 2 pound(s) carrots, chopped; 6 - eggs; 1 1/2 stick(s) margarine or butter; 1 cup(s) sugar; 2 tablespoon(s) vanilla extract; 6 tablespoon(s) all purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt

(1 RATING)

26 Pinches

Patti Smith

Watertown, TN

Updated on May 25, 2011

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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prep time 15 Min

cook time 1 Hr

method ---

yield 8 to 10

Ingredients

2 pounds carrots, chopped
6 - eggs
1 1/2 sticks margarine or butter
1 cup sugar
2 tablespoons vanilla extract
6 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

How To Make rochel’s carrot souffle

Step 1

Cook carrots until soft (can be done the day before).

Step 2

In the food processor, blend carrots with eggs (or you can use an immersion blender).
Step 3

Melt Butter or Margarine and add to mixture.
Step 4

Mix in all the other ingredients.
Step 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.
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