Vegetables & Sides |
|
Carrot Soufflé - 2016
Recipe courtesy of James Cole (Ben's Scoutmaster)
INGREDIENTS
PREPARATION
Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.
Process carrots in food processor until smooth.
Stir together carrot puree, eggs and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.
Bake at 350 for 45 minutes or until set.
A favorite at the Cole house and at Troop 62's annual Christmas Banquet and Court of Honor.
- 1 pound carrots, peeled and chopped
- 3 large eggs, lightly beaten
- 1/2 cup sugar
- 1/2 cup butter, melted
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
PREPARATION
Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.
Process carrots in food processor until smooth.
Stir together carrot puree, eggs and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.
Bake at 350 for 45 minutes or until set.
A favorite at the Cole house and at Troop 62's annual Christmas Banquet and Court of Honor.