On a recent trip down South, a family member who is a fabulous cook made this souffle and it was SO delicious! I think that is a perfect side dish for an Easter meal as we know how much bunnies like carrots! It is light and airy and a touch sweet, so it will please every palate, young and old. A perfect side to compliment an Easter ham – this will definitely be gracing our table this year. happy easter!
Carrot Souffle Recipe:
1 pound carrots, peeled, cut in 1-inch pieces
½ cup butter or margarine, melted
3 eggs ½ cup sugar 3 tablespoons flour
1 tsp. baking powder
1 tsp. vanilla P
Place carrots in medium pan and cover with water. Bring to a boil, reduce heat and simmer for 20 minutes, until tender. Drain In the bowl of a food processor or blender, combine butter, eggs, sugar, flour, baking powder and vanilla. Add carrots a few at a time, pureeing until smooth. Pour into greased 8-inch square pan. Bake at 350 degrees for 45 minutes or until mixture has set. Let stand 5 minutes before serving. I usually double this recipe, especially if I am taking it to a large gathering. Will need to use a larger pan if recipe is doubled. Batter can be prepared ahead of time, refrigerated and then baked later.p;