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Hot Side - Carrot Souffle Recipe

   
 

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     Hot Side - Carrot Souffle

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   1 hour

Ingredients
1/2 cup butter melted
3 TB flour
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
3 eggs
1 cup white sugar
2 lbs whole carrots peeled and thinly sliced
 

Instructions
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.
In clean mixing bowl mix melted butter and flour. When butter is cool add baking powder, vanilla, salt, eggs, and sugar.
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.
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 -
Serving Suggestions
Excellent served with Salmon, or at Thanksgiving with turkey.


Originally Submitted
8/25/2016





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