Carrot Souffle
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb carrot, peeled and chopped
- 3 tablespoons flour or 3 tablespoons gluten-free baking mix
- 1⁄2 cup unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 eggs, large
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
directions
- Preheat oven to 350°F; grease a 2 quart casserole dish (or a souffle dish if you have one).
- Bring 4 quarts of lightly salted water to a boil in a large pot (make sure the pot has room to add the carrots).
- Boil the peeled, chopped carrots until tender (about 15 minutes). Drain the carrots and mash, eliminating any large chunks (think mashed potatoes here).
- Stir wet ingredients (eggs, vanilla, butter) into the hot, mashed carrots.
- Combine flour (or gluten-free baking mix), baking powder, salt and sugar.
- Stir dry mix into carrot mixture, and blend until smooth. I just blend by hand, but a mixer would work fine as well.
- Pour (scrape) carrot mixture into prepared dish.
- Bake for 45 minutes (or until toothpick inserted into middle of souffle comes out clean).
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