ROCHEL’S CARROT SOUFFLE

Rochel’s Carrot Souffle Recipe

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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.

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

How to Make ROCHEL’S CARROT SOUFFLE

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.

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