rochel’s carrot souffle

(1 rating)
Recipe by
Patti Smith
Watertown, TN

I am not sure where I found this recipe, I have it for years, but it is very good. I cooked the carrots in a pot with some water until very tender, then I used an immersion blender (my motor boat) and just added butter and pureed until it was all blended. Took the pot off the stove and let it cool before I added the eggs. The original recipe called for 2 cups of sugar and 1 tsp. of salt, but I halved them, and found it still quite sweet. A very easy and delicious souffle.

(1 rating)
yield 8 to 10
prep time 15 Min
cook time 1 Hr

Ingredients For rochel’s carrot souffle

  • 2 lb
    carrots, chopped
  • 6
    eggs
  • 1 1/2 stick
    margarine or butter
  • 1 c
    sugar
  • 2 Tbsp
    vanilla extract
  • 6 Tbsp
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt

How To Make rochel’s carrot souffle

  • 1
    Cook carrots until soft (can be done the day before).
  • 2
    In the food processor, blend carrots with eggs (or you can use an immersion blender).
  • 3
    Melt Butter or Margarine and add to mixture.
  • 4
    Mix in all the other ingredients.
  • 5
    Bake in a buttered-and-floured deep souffle dish at 350 degrees for one hour uncovered or until slightly golden on top. It will probably crack a bit on top like a cheese cake.

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