Carrot Soufflé 14 Recipe

  • 3 1/2 pounds peeled carrots
  • 1 1/2 pounds sugar
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla
  • 1/4 cup flour
  • 6 eggs
  • 1/2 pound margarine
  • Powdered sugar
Steam or boil carrots until extra soft. Drain well.

While carrots are warm, add sugar, baking powder and vanilla.

Whip with mixer until smooth.

Add flour and mix well.

Whip eggs and add to flour mixture, blend well.

Add softened margarine to mixture and blend well.

Pour mixture into baking dish about half full as the soufflé will rise.

Bake in 350-degree oven about 1 hour or until top is a light golden brown.

Sprinkle lightly with powdered sugar over top before serving.

Similar Recipes
Oven Roasted Carrots
fresh carrots
Roasted Asparagus
fresh asparagus
lemon juice
olive oil
Braised Beet Greens
beet greens
flavorful vinegar
olive oil
salt and pepper

Carrot Soufflé 14 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com