Monday, April 28, 2008

Carrot Souffle

This side dish is not a true souffle, but it's delicious anyway, fresh or reheated. I often make it along with roast chicken and potatoes when I make a meal for a new mom or someone who is ill. The recipe is adapted from Cooking Light. I thought the original was too sweet: carrots are quite sweet and don't need as much sugar as the recipe indicated.

Carrot Souffle

7 cups chopped carrot (about 2 pounds)
1/2 cup white sugar
1/4 cup sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten

Preheat oven to 350°.

Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set.

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