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Carrot Soufflé
Servings: 6
Preparation Time: 20 minutes
Ingredients:
- 7 cups chopped carrots (about 2 pounds)
- 1/3 cup honey
- 1/4 cup sour cream
- 3 tablespoons flour
- 2 tablespoon coconut oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 eggs, lightly beaten (large)
Directions:
Preheat oven to 350 degrees F.
Oil/butter a 2-quart baking dish.
Cook carrots in boiling water for 10–15 minutes until very tender; drain.
Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. You can also use a potato ricer.
Add remaining ingredients and process until mixed.
Spoon into prepared pan.
Bake for 40 minutes. Soufflé should be puffed and set.
Recipe and photo submitted by Katei, Cincinnati, OH.
