carrot soufflet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Lb of mini carrots1 1/2 C melted butter1 C Sugar3 T Flour1 tsp baking powder1 tsp vanilla extract3 large eggs
cook carrotts till tender and soft, drain the carrotts and put in a blender with the rest of the ingredients and blend until smooth and soup-like
pour into a souflett dish
(i find a round glass bowl/dish works best)
cook for 45-60 min at 350 degrees make sure to watch it periodically, souflets are tempermental so when its golden brown on the top it should be done!
this dish is delicious but servings are smaller than what you would assume of baked potatoes its so rich in flavor you dont need as much
Number of Servings: 10
Recipe submitted by SparkPeople user KLOVEROCK.
pour into a souflett dish
(i find a round glass bowl/dish works best)
cook for 45-60 min at 350 degrees make sure to watch it periodically, souflets are tempermental so when its golden brown on the top it should be done!
this dish is delicious but servings are smaller than what you would assume of baked potatoes its so rich in flavor you dont need as much
Number of Servings: 10
Recipe submitted by SparkPeople user KLOVEROCK.
Nutritional Info Amount Per Serving
- Calories: 357.4
- Total Fat: 29.2 g
- Cholesterol: 138.3 mg
- Sodium: 77.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 0.4 g
- Protein: 2.5 g
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