Carrot Souffle Recipe
Ingredients
| 2 cups thinly sliced carrots or 1 15-ounce can carrots, drained | ||
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| All purpose flour | 3 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Finely shredded orange peel curls | ||
Directions
GETTING READY
1. Preheat oven to 350°.
MAKING
2. If fresh are carrots are being used, cook carrots in boiling salted water for about 7 to 9 minutes or till tender and then drain.
3. Take a food blender, add sugar, carrots, melted butter, eggs, baking powder, flour, nutmeg and cinnamon and blend to a smooth paste.
4. Take a 1 1/2-quart casserole and add carrots and bake for about 30 to 40 minutes or when cut with a knife it should not stick to knife.
SERVING
5. Garnish using shredded orange peel curls and serve hot.
1. Preheat oven to 350°.
MAKING
2. If fresh are carrots are being used, cook carrots in boiling salted water for about 7 to 9 minutes or till tender and then drain.
3. Take a food blender, add sugar, carrots, melted butter, eggs, baking powder, flour, nutmeg and cinnamon and blend to a smooth paste.
4. Take a 1 1/2-quart casserole and add carrots and bake for about 30 to 40 minutes or when cut with a knife it should not stick to knife.
SERVING
5. Garnish using shredded orange peel curls and serve hot.
Chef
