CARROT SOUFFLÉ

CARROT SOUFFLÉ

CARROT SOUFFLÉ

CARROT SOUFFLÉ

CARROT SOUFFLÉ

Course Appetizer

Ingredients
  

  • 1 1/2 cups plus more for baking dishes butter
  • 3 lbs peeled and sliced carrots
  • 1 1/2 cups sugar
  • salt
  • 6 large eggs
  • 1/2 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 °F. Lightly butter 2 (11/2-quart) baking dishes
  • Bring a large pot of salted water to a boil overmedium heat.
  • Add the carrots and cook until tender. Drain andset aside.
  • In food processor, add the sugar and eggs andpulse to combine
  • Add the flour, baking powder, cinnamon andbutter; pulse until smooth.
  • Add the carrots and pulse to combine
  • Spoon the mixture into the prepared dishes andbake until set, about 1 hour.
  • Remove from the oven and serve immediately.
Keyword CARROT SOUFFLÉ, Duquesne cookbook
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