Carrot Souffle Recipes

Ingredients

• 2 pounds carrots, cut in chunks
• 1/2 cup butter or margarine (not spread)
• 2 eggs, beaten
• 3 Tbsp. flour
• 1 tsp. baking powder
Advertisement


• 3/4 cup granulated sugar
• 1/8 tsp. cinnamon

Directions

Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart souffle dish. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes longer. Serves: 8

By Connie from Oden, Arkansas

That is what is called for with the recipe that I use. I hope we are talking about the same one, it is very good! I use 2 regular size (approx 14 oz) cans of sliced carrots, and drain them well. I don't do anything to them. When you mix the ingredients with the mixer, it chops them up for you.

Makes a very good but rich side dish.