Carrot Souffle

Name: Carrot Souffle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoon baking powder; 118 milliliters butter or margarine, melted; 454 grams carrots, peeled and chopped; 3 larges eggs, lightly beaten; 3 Tbsps all-purpose flour; 118 milliliters sugar; 1 teaspoon vanilla extract

Carrot Souffle is If you have baking powder, butter, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

Drain.

Process carrots in a food processor until smooth.

Ingredients you will need

Carrot

Equipment you will use

Food Processor

Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.

Ingredients you will need

Carrot Puree

Egg

Equipment you will use

Baking Pan

Bake at 350 for 45 minutes or until set. Prep: 10 min., Cook: 45 min.,

Equipment you will use

Oven

Bake: 45 min.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 118milliliters

butter or margarine, melted 454grams

carrots, peeled and chopped 3larges

eggs, lightly beaten 3Tbsps

all-purpose flour 118milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend.

Mostly Merlot, with Cabernet Sauvignon, Cabernet Franc, and Malbec and aged in cement vats. Generous, ripe and fruit forward aromas of dark currant, blackberry, cassis, mint, and spice with touches of earthiness. The medium bodied palate has nice balanced aromas supported by refined, textured tannins and balanced acidity. The finish is savory with earthy flavors and very good length.