Carrot Souffle
- Number of Servings: 6
Ingredients
16 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw .5 cup Butter, salted 1 tsp Vanilla Extract 3 large Egg, fresh, whole, raw .187 cup Flour - Gold medal all purpose flour .5 tsp Salt .25 cup Granulated Sugar 1 tsp Baking Powder
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Step 2
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Step 3
Bake for 45 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DEC11SAFFY.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Step 2
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Step 3
Bake for 45 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DEC11SAFFY.
Nutritional Info Amount Per Serving
- Calories: 249.6
- Total Fat: 17.7 g
- Cholesterol: 134.3 mg
- Sodium: 477.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.9 g
- Protein: 4.5 g
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