Carrot Souffle - cooking recipe
Ingredients
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1 lb. peeled and sliced carrots
1/2 c. melted butter
3 eggs
1 tsp. baking powder
1 c. sugar
1 tsp. vanilla
3 Tbsp. flour
Preparation
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Cook carrots until tender; drain. Add melted butter, vanilla and eggs; beat well. Combine baking powder, sugar and flour, then blend together with wet ingredients until smooth using blender, food processor or beaters. Spoon into buttered casserole. Do not fill more than half full as it rises. Bake 45 minutes at 350\u00b0. If you double recipe, you will need to cook 1 hour or more. Better cooked in shallow dish.
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