SUGGESTED
Carrot Souffle
Course: sideCuisine: AmericanDifficulty: Easy6
servings45
minutes1
hour30
minutes1/2
cup3
cups2
hours15
minutesAn amazing compliment to both poultry and pork! This recipe accommodates an 8×8 casserole dish.
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Ingredients
1 lb 0.45 kg fresh carrots, peeled (I use the small pre-peeled carrots)
1 cup 200 g sugar, granulated
1/4 cup 56.75 g butter, unsalted
1 cup 236.59 ml milk, whole or 2%
2 tablespoon 2 Tablespoon flour, all-purpose
1/4 teaspoon 1/4 teaspoon ground cinnamon
3 large 3 eggs eggs, raw, slightly beaten
1 teaspoon 1 teaspoon baking powder
1/4 teaspoon 1/4 teaspoon salt, kosher
Directions
- Preheat oven to 350
- Butter an 8×8 casserole dish
- Cook carrots in boiling water until tender
- Drain water from cooked carrots
- Add drained carrots to blender
- Add sugar, butter and milk to blender
- Puree carrot mixture until smooth
- Add remaining ingredients to carrot mixture in blender
- Puree until smooth and well blended (this will be the consistency of a thin gravy)
- Pour mixture into buttered casserole dish
- Cover casserole dish with foil
- Bake 1.5 hours, do not lift foil!
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Nutrition Facts
6 servings per container
Serving Size.5 cup
Calories300
- Amount Per Serving% Daily Value *
- Total Fat
11.5g
18%
- Sodium 205mg 9%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
45.6g
16%
- Dietary Fiber 2.3g 10%
- Sugars 39g
- Protein 5.5g 11%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
