Carrot Souffle With Brown Sugar
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Bring a stockpot of salted water to a boil
3
Cook carrots until tender, 10 to 15 minutes
4
Remove from heat, and drain well
5
Place carrots in a food processor with the margarine, and pulse to puree
6
Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth
7
Pour carrot mixture into a 1quart, round baking dish
8
Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole
9
Bake, uncovered, in the preheated oven for 1 hour, or until firm