Name: Carrot Soufflé
Yield: Yield: 8 servings.
Ingredients: ¾ tsp baking soda; ¾ cup brown sugar, firmly packed; 1½ tsp baking powder; ¼ cup flour; 3 eggs; 2 lb (1 kg) carrots; ½ cup margarine, cut in chunks

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My niece Debbi-Jo Matias gets rave reviews when she brings this moist, light pudding to dinner parties.

Ingredients

2 lb (1 kg) carrots
½ cup margarine, cut in chunks

Method

Slicer: Cut carrots 1 inch shorter than feed tube. Slice, using medium pressure. Cook in boiling salted water until tender, 10 to 15 minutes. Drain well.

Steel Blade: Process carrots with margarine until puréed, 20 to 30 seconds, stopping machine to scrape down sides as necessary. Add remaining ingredients and process until blended, about 15 seconds.

Pour into spra