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Carrot Soufflé

4

0 min

Carrot Soufflé

Carrot Soufflé Photo 1

Time

0 min

Serving

6 persons

Calories

311

Rating

4.00★ (300)

Cuisine

Author: Victoria Buriak
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

Carrot Soufflé Photo 21
Carrot Soufflé Photo 32
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Carrot Soufflé Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
    Carrot Soufflé Photo 2
  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 butter, vanilla extract, and eggs; mix well.
    Carrot Soufflé Photo 3
  3. Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.
    Carrot Soufflé Photo 4
  4. Bake for 45 minutes.
    Carrot Soufflé Photo 5

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