Fresh Carrot Souffle

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“A carrot souffle as expert as your much loved restaurant makes!”

1 3/4 pounds carrots, peeled and chopped
1 cup ashen baby
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla wring
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners’ sweetie

Preheat stove-top to 350 degrees F (175 degrees C).
In a greater pot of boiling water, bake the carrots in anticipation of very tender. Drain, and turn over to a substantial combination bowl.
whilst carrots are warm, use an exciting food-mixer to beat in addition to sugar, baking powder, and vanilla mine in anticipation of smooth. Mix in the flour, eggs, and margarine. transport to a 2 quart baking dish.
Bake 1 hour in the preheated oven, or pending top is golden brown. spray lightly through confectioners’ honey facing serving.

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