Carrot Soufflé

1 lb. baby carrots
4 oz butter
3 eggs
1/2 cup sugar
3 TB flour
1 tsp baking powder
1 tsp vanilla

Steam carrots until soft.
Melt butter.
In a blender, blend eggs, butter, sugar, flour, baking
powder and vanilla.
Add carrots, a few at a time, blending until the
consistency of a milkshake.
Grease an 8x8 glass dish.
Bake at 275 for 45 minutes (top should be firm).


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