Carrot Souffle, the perfect dish to make at Easter. It's reminisce of the sweet potato dish that is a favorite at our house at Thanksgiving and Christmas.
During the Christmas Holidays, Jim and I had dinner with some of our dear friends, and this was one of the side dishes she served. Immediately, I wanted the recipe. With that, several more recipes came that night. Don't you just love sitting and visiting with friends and sharing recipes? Of course, the guys were in the other room talking about their hunting extravaganzas they encounter and us girls kept on talking recipes. ha ha!
I must say at first when she said, "Carrot Souffle," I was a little intimidated. Because this dish contains no beaten egg whites, it is not a true souffle. The name, Carrot Souffle, is only describing it's light, airy texture. To get that light, airy texture, I use a food processor and whip all the ingredients intensely until it is very fluffy. Similar in color and flavor to sweet potatoes, it paired well with the Pork Roast we had for Easter.
Recipe Source: Lynda Phillips
- 1 1/2 lbs. carrots, peeled and sliced
- 1/2 cup oleo (I used butter)
- 3 large eggs
- 1/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cup sugar
- 1/4 t. cinnamon (I used 1 1/2 teaspoon)
- powdered sugar for dusting
Preheat oven to 350 degrees F. Cook carrots 20-25 minutes. Drain and place carrots in the food processor with the remaining ingredients except the powdered sugar. Process until fluffy and smooth. Spoon in greased 1 1/2 quart dish. Baked for 1 hour and 10 minutes or until set. Dust top with powdered sugar.
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