Carrot Souffle
Ingredients
| 1 lb carrots, peeled and cut into slices | ||
| 1/2 stick of butter, softened | ||
| 3 eggs | ||
| 1 cup milk | ||
| 1/3 cup sugar | ||
| 3 tbs flour | ||
| 1 tsp baking powder | ||
| 1/2 tsp vanilla extract | ||
| 1/2 tsp cinnamon |
- Preheat the oven to 350 degrees.
- In a small cook the carrots in boiling water until tender. 5 to 7 minutes.
- Place the carrots in a blender or food processor and pulse to soften.
- Add the butter, eggs, milk, sugar, flour, baking powder, vanilla and cinnamon.
- Blend until smooth.
- Pour into a greased 8×8 casserole dish.
- Bake for 40 minutes or until a knife inserted in the center comes out clean.
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