Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!
Ingredients
- carrots: 2 pound (chopped)
- margarine: 0.5 cup
- eggs: 3 piece
- brown sugar: 0.75 cup
- flour: 0.25 cup
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.75 tsp
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C).
-
Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
-
Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
-
Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
-
Bake, uncovered, in the preheated oven for 1 hour, or until firm.
