Carrot Soufflé - The World's Food
The World's Food
Yield: 12
Time: 2 hours
This dish from the South will bless your mouth! Carrot soufflé is a favorite at Piccadilly restaurants and is made with pureed carrots, sugar, vanilla, butter and eggs.
Ingredients
1 3/4 pounds peeled carrots, cut into pieces3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons all-purpose flour
3 eggs, beaten
1 stick butter (1/4 pound), softened
2 tablespoons powdered sugar, for decoration
Preparation
Step 1
Boil carrots until soft, about 30-45 minutes, then drain
Step 2
Mix warm carrots, sugar, baking powder and vanilla until blended well
Step 3
Add flour, eggs and softened butter, mix well
Step 4
Pour mixture into an 8x8 inch (20x20 cm) casserole dish pre-coated with cooking spray
Step 5
Bake at 350 F for 1 hour or until top is light brown
Step 6
Allow to cool at room temperature 5-15 minutes, cut into squares, then serve
Step 7
Sprinkle powdered sugar on top of carrot soufflé for decoration, if desired
Note: This is a slightly modified version of the recipe found here.
Boil carrots until soft, about 30-45 minutes, then drain
Step 2
Mix warm carrots, sugar, baking powder and vanilla until blended well
Step 3
Add flour, eggs and softened butter, mix well
Step 4
Pour mixture into an 8x8 inch (20x20 cm) casserole dish pre-coated with cooking spray
Step 5
Bake at 350 F for 1 hour or until top is light brown
Step 6
Allow to cool at room temperature 5-15 minutes, cut into squares, then serve
Step 7
Sprinkle powdered sugar on top of carrot soufflé for decoration, if desired
Note: This is a slightly modified version of the recipe found here.
