Vegetables Recipe ‹ Carrot Souffle

An excellent side dish, or have it for brunch.

Ingredients

• 1 pound carrots, coarsely chopped
• ½ cup margarine
• 1 teaspoon vanilla extract
• 3 eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup white sugar

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
3. Bake for 45 minutes.

Nutrition Facts

• calories309.2
• carbohydrateContent34.8 g
• cholesterolContent93 mg
• fatContent17.6 g
• fiberContent2.4 g
• proteinContent4.3 g
• saturatedFatContent3.4 g
• sodiumContent508 mg
• sugarContent28 g