Carrot Souffle with Brown Sugar recipe
All Recipes Best Recipe Side Dish Vegetables CarrotsIngredients
- 2 pounds carrots, peeled and chopped ½ cup margarine 3 eggs ¾ cup brown sugar ¼ cup flour 1 ½ teaspoons baking powder ¾ teaspoon baking soda
Nutrition Info
- 239.8 caloriescarbohydrate: 27.6 gcholesterol: 69.8 mgfat: 13.4 gfiber: 3.3 gprotein: 4 gsaturatedFat: 2.6 gservingSize: -sodium: 425.3 mgsugar: 18.8 gtransFat: : -unsaturatedFat: : -
Directions Carrot Souffle with Brown Sugar
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
Bake, uncovered, in the preheated oven for 1 hour, or until firm.