Carrot Souffle recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Nutrition Info

309.2 calories
carbohydrate: 34.8 g
cholesterol: 93 mg
fat: 17.6 g
fiber: 2.4 g
protein: 4.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 508 mg
sugar: 28 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs, mix well. Sift together flour, baking powder, salt and sugar, stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.

  3. Bake for 45 minutes.

Recipe Yield

6 servings

Recipe Note

An excellent side dish, or have it for brunch.

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