Carrot Souffle

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.



Once they're pureed, put them all back in the work bowl and then add the melted butter



sugar



flour, baking powder, salt and eggs



sour cream



and vanilla.



Pulse to combine all the ingredients, then spoon mixture into a 2-quart greased baking dish.



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.