Creamy Carrot Souffle Makes The Perfect Side Dish
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I love sweet potato casserole, glazed yams, the whole lot of it. That’s why I knew I’d love this creamy carrot souffle. You see, carrots, yams, and sweet spuds are all from the same family of root vegetables. If you are low on sweet potatoes or yams you can easily substitute with carrots. This recipe produces a hot, bubbly, creamy casserole that everyone is bound to love…even your picky eaters.
Check out what my pals over at Crumbs And Chaos had to say about this yummy recipe:
Really simple to make, you start by steaming or boiling carrots until they’re really soft. Then you mix in sugar, vanilla, baking powder, flour, beaten eggs and a whole lot of butter. Bake for about an hour and serve warm dusted with powdered sugar. It is a beautiful partner for your holiday turkey or ham.
I plan to make this yummy souffle for Thanksgiving dinner.
Ingredients
3½ lbs. CARROTS, peeling and cut into 3-inch pieces
2½ cups Domino SUGAR
1 Tablespoon BAKING POWDER
1 Tablespoon McCormick VANILLA EXTRACT
¼ cup Gold Medal FLOUR
6 EGGS
1 cup Kerrygold BUTTER, room temperature
POWDERED SUGAR
Instructions:
Preheat oven to 350 degrees.
In a large saucepan, steam or boil carrots until very soft. Drain well.
Place in a large bowl. While still warm, add sugar, baking powder and vanilla.
Use a mixer to whip until smooth. Add flour and mix well.
Whisk eggs in a separate bowl and add to carrot mixture. Mix well.
Lastly, add butter and mix until thoroughly combined.
Put into a 9×13 baking dish. Bake for about an hour until the top is a light golden brown.
Sprinkle lightly with powdered sugar before serving.
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Quick Tip: Try adding a sprinkle of brown sugar to the top of this yummy souffle.
Big thanks to Crumbs And Chaos for this delicious recipe!