Carrot soufflé

19 Nov
This tastes just like sweet potato soufflé, but uses carrots!2 lbs carrots, peeled and chopped
1 medium potato, peeled and chopped (opt)
3 eggs, beaten
1/4 cup butter
3 Tbsp flour
1 tsp baking powder
1/4 cup sugar
nutmeg and cinnamon to taste
3/4 cup pecans or walnuts (opt)
1/3 cup coconut (opt)

Boil the carrots and potato until soft, about 15 minutes. Drain well. You can either use a hand mixer and large bowl or a food processor from here on out. Purée the carrots and potato. Add eggs, 3-4 Tbsp butter butter, 3 Tbsp sugar, nutmeg, and cinnamon then mix very well on high. Pour this mixture into a greased baking dish.

Bake in preheated oven at 350 degrees for 30 minutes. In a bowl, mix the nuts, coconut, and remaining sugar and butter. Sprinkle over carrot mixture and cook until topping is crunchy.


One Response to “Carrot soufflé”

  1. Amber Dawn November 25, 2008 at 8:46 pm #

    no courgette rouge? that’s what we used in cote d’ivoire.

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