Carrot Souffle
Light and fluffy with sweetness from carrots and brown sugar offset by buttermilk. Carrot Souffle is sure to steal the show wherever it appears. Serve warm or at room temperature.
Servings: 6
Ingredients
- 1 1/2 pounds carrots peeled and sliced
- 1/2 teaspoon salt
- 3 tablespoons self-rising flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
- 1/2 brown sugar firmly packed
- 3 large eggs whisked until fluffy
- 1/2 cup buttermilk
- powdered sugar for dusting
Instructions
- Place carrots in a medium saucepan and cover with water. Add salt. Cook about 40 minutes or until very soft.
- When carrots are soft, drain. Add carrots to a large bowl and mash with a potato masher until smooth. As an alternative, puree carrots in a food processor.
- Add remaining ingredients and whisk until smooth.
- Pour mixture into a buttered 9 inch round baking dish, or similar size.
- Bake in a 350 degree preheated oven for 40 minutes or until set.
- Dust with powdered sugar before serving.
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