Jacques Carrot Souffle Recipe
Are you looking for an irresistible Jacques Carrot Souffle recipe? Made with Vegetable, Jacques Carrot Souffle is a mouth-watering dish. Get all set to serve Jacques Carrot Souffle as a Side Dish today. In my view, if one calls oneself a good cook, one must have a personal recipe of Jacques Carrot Souffle, just like I do.
Ingredients
1 pound carrots, peeled and cut into 1-inch chunks
4 large eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1 tablespoon softened butter
2 teaspoons vanilla
1 teaspoon freshly grated nutmeg
2 to 3 tablespoons grated orange rind
Directions
Preheat oven to 350 degrees.
Butter a 1-quart souffle dish.
Boil carrots in a little water 20 to 30 minutes until tender.
Drain and place carrots in a bowl, then whip them with an electric mixer until mashed.
Let cool to room temperature, then mix in eggs, one at a time, beating 1 or 2 minutes after each egg is added.
Sift together the flour, salt, and baking powder.
Mix into mashed carrots along with the sugar.
Add softened butter, vanilla, and nutmeg, and continue to beat carrots until well combined.
Pour souffle into buttered dish.
Sprinkle with grated rind.
Bake 40 minutes, or until souffle has puffed and firmed.
Butter a 1-quart souffle dish.
Boil carrots in a little water 20 to 30 minutes until tender.
Drain and place carrots in a bowl, then whip them with an electric mixer until mashed.
Let cool to room temperature, then mix in eggs, one at a time, beating 1 or 2 minutes after each egg is added.
Sift together the flour, salt, and baking powder.
Mix into mashed carrots along with the sugar.
Add softened butter, vanilla, and nutmeg, and continue to beat carrots until well combined.
Pour souffle into buttered dish.
Sprinkle with grated rind.
Bake 40 minutes, or until souffle has puffed and firmed.
