This carrot soufflé is an excellent side dish, or great to serve with brunch.
Ingredients
- carrots: 1 pound (chopped)
- butter or margarine: 0.5 cup
- vanilla extract: 1 tsp
- eggs: 3 piece
- all-purpose flour: 3 Tbsp
- baking powder: 1 tsp
- salt: 0.5 tsp
- white sugar: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
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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 butter, vanilla extract, and eggs; mix well.
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Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.
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Bake for 45 minutes.
