Food
Carrot Souffle
By Yankee Magazine|Sep 19 2005|
I had this at a Piccadilly restaurant and love its taste even though I don’t like carrots.
Yield
Serves 6
Ingredients
1 pound carrots, cleaned and chopped
1/2 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners’ sugar
Instructions
Preheat oven to 350 degrees.
In a pot of boiling water cook carrots until tender. Drain and transfer carrots to mixing bowl. While carrots are warm beat in sugar, baking powder, and vanilla extract until smooth. Mix in flour, eggs, and margarine. Transfer to a 2-quart baking dish.
Bake 45 minutes or until lightly brown.
Sprinkle with confectioners’ sugar before serving.
