Carrot Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4-5 medium carrots1 egg2 T brown sugar1 T "flour"2 tsp baking soda(For a huge batch ~12-15 servings, use 5 pounds carrots, 2 eggs, 1/2c brown sugar, 1/4c "flour" and 1T baking soda.)
Clean and peel carrots- boil in pot of boiling water until soft
Pulverize carrots in food processor until smooth
Add egg, brown sugar, "flour", and baking soda.
Mix well.
Pour into small baking dish, (I use a 6inch baby casserole dish), or greased muffin tins (makes 6-8 muffins filled 3/4 full).
Bake casserole at 350*F for 30-40 minutes or until top looks a little bit dry and middle is set. Bake muffins for 20-30 minutes.
Enjoy either hot or cold.
Number of Servings: 2
Recipe submitted by SparkPeople user SUPERDUPER26.
Pulverize carrots in food processor until smooth
Add egg, brown sugar, "flour", and baking soda.
Mix well.
Pour into small baking dish, (I use a 6inch baby casserole dish), or greased muffin tins (makes 6-8 muffins filled 3/4 full).
Bake casserole at 350*F for 30-40 minutes or until top looks a little bit dry and middle is set. Bake muffins for 20-30 minutes.
Enjoy either hot or cold.
Number of Servings: 2
Recipe submitted by SparkPeople user SUPERDUPER26.
Nutritional Info Amount Per Serving
- Calories: 157.3
- Total Fat: 2.9 g
- Cholesterol: 106.3 mg
- Sodium: 121.1 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.6 g
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