Carrot Souffle
[ed- Easter's coming! Dawn brings us a great idea to get your kids to eat Carrots!] I am NOT a fan of cooked carrots. Never have been. A few years ago my Step-m
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwhirl.com.
Cooking tools:
- Steamer basket
- Saucepan
- Colander
- Mixing bowl
- Hand mixer
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Souffle dish
- Baking dish
- Oven
- Stove
- Fine-mesh sieve
- Sifter
- Whisk
- Fork
- Spatula
- Chef's knife
- Cutting board
- Powdered sugar shaker
- Kitchen timer
- Oven mitt
Ingredients
- 2 pounds organic or local carrots, cut into 1 inch chunks
- 1/32 teaspoon (smidgen) kosher salt
- 3/4 cup granulated sugar (feel free to use less based on sweetness of carrots)
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon pure vanilla
- 1/8 teaspoon (dash) cinnamon
- 2 1/2 Tablespoon unbleached flour
- 2 eggs, beaten
- 1/2 cup (1 stick) butter, softened
- Powdered sugar (for dusting)
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