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Carrot Souffle

Ingredients
  Carrots 1 Pound, sliced
  Butter 1⁄2 Cup (8 tbs), melted
  Brown sugar 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Baking powder 1 Teaspoon
  Dark rum 2 Tablespoon
  Vanilla 1 Teaspoon
  Eggs 3 , beaten
  Salt To Taste
Directions

GETTING READY
1)Preheat oven to 350 degrees

MAKING
2)Cook the carrots in a little water about 15 minutes or until tender.
3)Drain most of water.
4)Add butter and puree in a food processor.
5)Toss in the remaining ingredients and mix well.
6)Choose a 1 quart baking dish,grease it well and bake for 45 minutes or till browned.
7)Once set in the centre, remove.

SERVING
8)Serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Cook Time: 
45 Minutes

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4.30625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1842 Calories from Fat 949

% Daily Value*

Total Fat 108 g165.7%

Saturated Fat 62.7 g313.4%

Trans Fat 0 g

Cholesterol 876.3 mg292.1%

Sodium 1319.3 mg55%

Total Carbohydrates 181 g60.3%

Dietary Fiber 13.9 g55.7%

Sugars 123.5 g

Protein 29 g57.4%

Vitamin A 1586.3% Vitamin C 44.6%

Calcium 63.2% Iron 37.8%

*Based on a 2000 Calorie diet

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Carrot Souffle Recipe