Carrot Souffle
Vegetables / Side Dishes
Ingredients
- 2 (16 oz) bag Frozen Carrots Cooked
- 1-3/4 stick Butter Melted
- 12 tbsp Flour
- 3 tsp Baking Powder
- 1-1/2 cup White Sugar
- 9 Egg Whites
Instructions
- Cook carrots in boiling water until very soft.
- Process in blender until pureed.
- Stir remaining ingredients together with carrots, except for egg whites.
- Whip egg whites into stiff peaks and fold into mixture.
- Bake at 350 degrees F for 40-45 minutes.
Submitted By
Roz Abramovitch Smith, West Fargo, ND
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