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Instructions |
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Set oven to 350
You will need a souffle dish, or 8x8 circular baking dish with
taller
sides.
Boil sliced carrots till tender in water. Drain but RESERVE 1-2
cups
of carrot water.
Place cooked carrots in blender or food processor and blend until
smooth but not runny. Add carrot water as needed to help. Set
aside
to cool.
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In clean mixing bowl mix melted butter and flour. When butter is cool
add baking powder, vanilla, salt, eggs, and sugar.
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Fold 1/2 cup of the carrots into butter mixture to temper it. If you
add all the hot carrots at once it may cook the eggs. Gradually fold
in the carrots by hand until combined and pour into baking dish.
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Bake for 40 min - test center for doneness.
You know it is done when you move the pan the
pan the center doesn't jiggle. Test with clean
knife. I like to overcook it a bit so it is
more firm.
let cool 20 min before serving -
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Serving
Suggestions |
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Excellent served with Salmon, or at Thanksgiving with turkey.
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Originally Submitted
8/25/2016
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