CARROT SOUFFLE

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CARROT SOUFFLE

Ingredients

  • 1 pound carrots, coarsely chopped
  • 1/2 cup margarine
  • 1 teaspoon vanilla flavoring
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white-colored sugar
  • Add all ingredients to list out
  • Add all ingredients to list out

Directions

1 h 5 m
  1. Preheat oven to 350 levels F (175 levels C). Gently grease a couple quart casserole dish.
  2. Bring a sizable pot of salted water to some boil. Add carrots and prepare until tender, 15-20 minutes. Drain and mash. Stir in margarine, vanilla flavoring 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.
  3. Bake for forty-five minutes.

Sliced vegetables bake having a creamy, cheesy sauce and crunchy bread-crumb top.

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