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Carrot Souffle I (D, TNT)
Source: Cooking Light
Serves: About 8

7 cups chopped carrots (about 2 lb.)
2/3 cup sugar (I only used half before I realized it didn't need any, don't use any)
1/4 cup fat-free sour cream (I used yogurt)
3 tablespoons flour
2 tablespoons butter melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs lightly beaten
Cooking spray
1 teaspoon powdered sugar (didn't use)

Pre-heat oven to 350°F.

Cook carrots until tender (I cut and microwaved). Drain and process until smooth.

Add sugar and next seven ingredients (but I wouldn't use sugar, if you must, use a dash of molasses maybe). Pulse to combine.

Spoon mixture into 2 quarts baking dish coated with cooking spray. Bake for 40 minutes or until puffed and set. Sprinkle with powdered sugar (or not, I didn't).

Poster's Notes:
I made this recipe for Shabbat dinner a few weeks ago; it was good, more sweet than I would like, so I'm going to make it again without the sugar. It's dairy, but I assume subs can be made to make it pareve as it would be a nice side for Thanksgiving. To make it pareve, I would try either blended silken tofu or sour cream substitute in place of the sour cream.

Posted by Jenni Person

Nutritional Info Per Serving: N/A