CRAZYCOOKER
New member
This light carrot souffle makes a perfect side dish for a special meal.
* 1 Pound Carrots, peeled and sliced
* 1/3 cup butter or margarine (melted)
* 2 eggs
* 1 cup sugar
* 3 Tbsp. all-purpose flour
* 1 tsp. baking powder
* 1 tsp. vanilla
Servings: 4 to 6
Cook carrots in lightly salted boiling water until tender; drain. Place carrots in a blender or food processor. Add butter and cover and blend or process until smooth. Add eggs, sugar, and vanilla and blend well. Spoon mixture into a greased 1-quart souffle or casserole dish. Bake in a 350 degree oven for 45 minutes until firm.
* 1 Pound Carrots, peeled and sliced
* 1/3 cup butter or margarine (melted)
* 2 eggs
* 1 cup sugar
* 3 Tbsp. all-purpose flour
* 1 tsp. baking powder
* 1 tsp. vanilla
Servings: 4 to 6
Cook carrots in lightly salted boiling water until tender; drain. Place carrots in a blender or food processor. Add butter and cover and blend or process until smooth. Add eggs, sugar, and vanilla and blend well. Spoon mixture into a greased 1-quart souffle or casserole dish. Bake in a 350 degree oven for 45 minutes until firm.
