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My preferred carrot vehicles are bread and cake. But I thought it was high time to make a recipe using carrots (a VEGETABLE!) that didn't involve cream cheese frosting! And this is delicious. It's a nice addition to a traditional pot roast meal, adding beautiful color, interesting texture and a slightly sweet flavor.
You will need a food processor or blender. Start by boiling the carrots until they are very tender. I used two 1-pound bags of baby carrots and it took almost 25 minutes. Drain the carrots and then place them in a food processor and process until smooth. I did this in two batches, since the 2 pounds wouldn't fit in my 7-cup processor.
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Once they're pureed, put them all back in the work bowl and then add the melted butter
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sugar
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flour, baking powder, salt and eggs
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sour cream
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and vanilla.
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Pulse to combine all the ingredients, then spoon mixture into a 2-quart greased baking dish.
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Bake for 40 minutes or until puffed and set. Pass the carrots!
There are lots of great vegetable recipes at the Ultimate Recipe Swap. Get a great variety of recipes at Foodie Friday, Food on Fridays and Friday Food.
Carrot Souffle
2 pounds peeled, chopped carrots (about 7 cups)
2/3 cups sugar
1/4 cup fat free sour cream
3 Tbsp. flour
2 Tbsp. butter, melted
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
3 eggs
Cook carrots in boiling water until very tender, about 15-25 minutes. Drain. Place carrots in a food processor and process until smooth. Add remaining ingredients and pulse to combine.
Spoon mixture into a 2 quart greased baking dish. Bake at 350 for 40 minutes or until puffed and set. Serves 8.
I've never even heard of carrot souffle. My hubby would love this and I will have to give it a try! Thanks!
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