Carrot Soufflé
4 cans (14 ounces) sliced carrots, drained
3 eggs
1 stick butter
1½ cups sugar
2 teaspoons baking powder
6 tablespoons all purpose flour
2 teaspoons vanilla
Powdered sugar to sprinkle on top
Drain carrots and transfer to a food processor or blender to mash (you can also do this by hand). In a small bowl, beat eggs until yolk and whites are combined. Add to carrots. In a small pan over medium heat, melt butter. Add melted butter, sugar, baking powder, flour and vanilla to carrots and pulse until smooth. Pour mixture into a 9 by 13-inch baking dish. Cook for 45 minutes or until a toothpick inserted into the soufflé comes out clean. Cool slightly before sprinkling top with powdered sugar.
4 cans (14 ounces) sliced carrots, drained
3 eggs
1 stick butter
1½ cups sugar
2 teaspoons baking powder
6 tablespoons all purpose flour
2 teaspoons vanilla
Powdered sugar to sprinkle on top
Drain carrots and transfer to a food processor or blender to mash (you can also do this by hand). In a small bowl, beat eggs until yolk and whites are combined. Add to carrots. In a small pan over medium heat, melt butter. Add melted butter, sugar, baking powder, flour and vanilla to carrots and pulse until smooth. Pour mixture into a 9 by 13-inch baking dish. Cook for 45 minutes or until a toothpick inserted into the soufflé comes out clean. Cool slightly before sprinkling top with powdered sugar.
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