Carrot Souffle
"Good for Thanksgiving!"
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- Preheat oven to 400°F.
- Cook peeled carrots until soft.
- Place in food processor; add remaining ingredients and process until smooth.
- Bake for about 30 minutes.
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Reviews
-
I used 2 quarts of homecanned carrots instead of 2 lb. cooked carrots, cut back on the sugar to 1/2 c. (personal preference, I'm diabetic) and used milk instead of cream since that is all I had. Made this for a side dish, added topping like Jen Harris suggested and my family thought it was DESSERT! What a great way to get veggies into the kids! -
I made this a while back, but forgot to review it. I had some carrots that i needed to get rid of. I had just got some ramekins so i made this in them. Thanks for the recipe. -
Very good recipe for carrots. I used egg substitute and milk, next time I'll cut back on the milk a little but I will make this again. Thanks! -
I changed this a little bit by adding splenda instead of sugar, but it was still really good. -
I took this to a Church dinner. Everyone loved it and had no idea that is was carrots. This topping that Jen Harris added was wonderful on the souffle. Very, very good. It will be used often.
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Tweaks
-
I used 2 quarts of homecanned carrots instead of 2 lb. cooked carrots, cut back on the sugar to 1/2 c. (personal preference, I'm diabetic) and used milk instead of cream since that is all I had. Made this for a side dish, added topping like Jen Harris suggested and my family thought it was DESSERT! What a great way to get veggies into the kids!
