Carrot Souffle Thursday, March 29, 2012


Martha Warren by way of Jane Pellam S. Pittsburg, TN

2 lbs carrots, peeled and quartered
1/2 cup butter, melted
1 cup white sugar
3 TBSP all purpose flour
1 tsp baking powder
1 tsp pure vanilla extract
3 eggs, beaten
1 tsp powdered sugar


Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 20 minutes. Drain and mash. Add melted butter, white sugar, and mix well. Add flour and baking powder, mix well. Add vanilla and eggs, mix well. Transfer to a buttered 2 quart casserole dish (or a well seasoned Lodge skillet would work well). If using the powdered sugar, sift evenly over the soufflé. Bake for 30 minutes. Makes 8-10 servings. This is a
great side dish for ham.


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