Thursday, December 16, 2010

Carrot Souffle

From: Haley

I found this recipe over the summer and fell in love with it. I made it again today for a Christmas party that I'm going to and thought I'd take some pictures and share the goodness! It is wonderful as a side dish, a not-so-sweet dessert, or a midnight snack :)

Carrot Souffle

2 pounds carrots, chopped
1/2 cup melted butter
1/2 cup white sugar
3 Tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 eggs

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes.

Meanwhile in a blender combine the butter, sugar, flour, baking powder, vanilla, cinnamon and eggs. Blenderize for a minute or two until smooth.

Once carrots are cooked, drain them and gradually add the cooked carrots to
the mixture in the blender. Blenderize until you have added all the carrots and it is smooth.

Pour into a greased 9x13 inch pan and bake for 30 minutes.

This dish is best after it has cooled completely, and then can be reheated and served warm or cold.

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