CARROT SOUFFLE WITH BROWN SUGAR
Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!
Provided by Deanna
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.6 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 425.3 mg, Sugar 18.8 g
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