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Jacques Carrot Souffle

world.food's picture
Ingredients
  Carrots 1 Pound, cut in to chunks
  Eggs 4 Large
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Baking powder 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Softened butter 1 Tablespoon
  Vanilla 2 Teaspoon
  Nutmeg 1 Teaspoon, freshly grated
  Orange rind 2 Tablespoon, grated
Directions

Preheat oven to 350 degrees.
Butter a 1-quart souffle dish.
Boil carrots in a little water 20 to 30 minutes until tender.
Drain and place carrots in a bowl, then whip them with an electric mixer until mashed.
Let cool to room temperature, then mix in eggs, one at a time, beating 1 or 2 minutes after each egg is added.
Sift together the flour, salt, and baking powder.
Mix into mashed carrots along with the sugar.
Add softened butter, vanilla, and nutmeg, and continue to beat carrots until well combined.
Pour souffle into buttered dish.
Sprinkle with grated rind.
Bake 40 minutes, or until souffle has puffed and firmed.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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