Fluffy Carrot Soufflé
We've got a 16-carrot soufflé for you -- as in 16 ounces of baby carrots. It's up, up and away once you set all of the ingredients into place. You can also substitute other cuts of carrots if need be.
At a glance
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Makes:
6 servings
Ingredients
Methods/steps
- Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.
- Process carrots and eggs in a blender until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
- Bake at 350 degrees for 60 minutes or until set.
Additional Tips
Ready in 1 ½ hour
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