Marvis' Carrot Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 large Egg, fresh, whole, raw 0.50 tsp Salt 1 tsp Vanilla Extract 2 cup, chopped Carrots, raw 1 tsp Baking Powder 0.06 cup Wheat flour, white, all-purpose, unenriched .5 cup Canola Oil 0.75 cup, packed Brown Sugar
Preheat oven at 350 degrees
Cut ends of carrots
peel and chop carrots.
Bring a large pot of water to boil. There should be enough water to cover carrots by more than an inch.
Add carrots to pot of boiling water.
Boil until carrots are tender, 15 to 20 minutes
Drain water and mash carrots
Stir in butter, vanilla extract, and eggs. Mix well
Sift together flour, salt, baking powder, and sugar
Stir into carrot mixture and blend until smooth
Transfer to a greased casserole dish
Serving Size: Makes 8 1/4-Cup servings
Cut ends of carrots
peel and chop carrots.
Bring a large pot of water to boil. There should be enough water to cover carrots by more than an inch.
Add carrots to pot of boiling water.
Boil until carrots are tender, 15 to 20 minutes
Drain water and mash carrots
Stir in butter, vanilla extract, and eggs. Mix well
Sift together flour, salt, baking powder, and sugar
Stir into carrot mixture and blend until smooth
Transfer to a greased casserole dish
Serving Size: Makes 8 1/4-Cup servings
Nutritional Info Amount Per Serving
- Calories: 243.5
- Total Fat: 15.5 g
- Cholesterol: 69.8 mg
- Sodium: 263.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
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