Monday, December 13, 2010

Carrot Souffle

This is a wonderful side dish. It was served at a minister's/wives banquet we attended this year. Everyone raved over it. It tasted more like a very delish sweet potato dish. Try it this year. You will love it :)

3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)

Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.