Friday, May 2, 2014

Carrot Souffle

Jana here with a recipe that is so yummy, I didn't take the time to get a picture! :)  My Mom recently made this for our family's Easter lunch. We had a potluck of sorts, and this was one of the dishes she brought. Between my sisters and I, we have 9 children. (under the age of 9) So needless to say, when it is time to eat at a family lunch, there is a lot going on!  (Example: "I'm making plates for Caleb and Lainey, can you get Silas' food?"  "Where are the forks?"  "Does anyone know where Malachi went?"  and lots more!)  This dish is very versatile, and would be a great side dish for any meal! (breakfast, lunch, or dinner)  It is very light and fluffy in texture, and the flavor is sweet and delicious!  I hope you'll give this Carrot Souffle a try!  Just for fun, here is a picture of the 9 Thrice the Spice kids!  (Kierstin, the baby in the middle is usually super happy...she just didn't like the idea of a picture at that time!)

Carrot Souffle

1 pound carrots, coarsely chopped
1/2 cup butter
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar

1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.

2. Boil carrots until tender, 15-20 minutes.  Drain, and mash. (or blend in a blender or food processor for a smoother texture)  Stir in butter, vanilla extract, and eggs until mixed well.

3. Sift together flour, baking powder, salt, and sugar. Stir into the carrot mixture until combined and smooth.

4. Pour into prepared baking dish, and bake for 45 minutes.


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