Carrot Soufflé
It’s worth taking the time to bake a soufflé once in awhile.
Servings: 6 Servings
Ingredients
- 1 1/2 lbs carrots peeled and chopped
- 1/2 cup butter or margarine melted
- 4 eggs separated
- 1/4 cup plain flour
- 1 teaspoon baking powder
- 2/3 cup sugar
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Grease a 1½ quart dish.
- Boil carrots in water for 15 to 20 min or until soft. In afood processor, process cooked carrots until smooth.
- Add the butter and egg yolks to the processor and pulse.
- In a separate bowl, mix the flour; baking powder, nutmeg andcinnamon then slowly add the dry ingredients to the carrot mixture in theprocessor while pulsing.
- In another clean bowl, whip the egg whites with the sugaruntil frothy.
- Add the egg white/sugar mixture into the carrot mixture andpulse.
- Pour into the greased dish and bake uncovered at 350 degreesfor 1 hour and 15 min until it’s puffed and golden.