Recipe Bank

[Artsand crafts]

I have not had a dck that had resisted to this souffle. Even the picky eaters have liked it.

Carrot souffle

1 pound carrots, chopped
1/2 cup butter softened
1 teaspoon vanilla extract
3 eggs
3 tablespoons whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons brown sugar

Preheat oven to 350 degrees F. Lightly grease a 13 by 19 in casserole. Steam carrots until tender (around 15 to 20 minutes) and mash. Stir in butter, 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. Bake for 40 minutes.