Carrot Soufflé

Beth Barnett

This is easy to make and everyone seems to like it. I usually double the recipe and bake it in a Pyrex pan. You can use less sugar if you don’t want it so sweet.

Food Editor’s Note: I couldn’t believe how delicious this is! I’m not a big fan of cooked carrots, but this is really wonderful. It is a snap to make - just a few minutes to mix up the ingredients and pop in the oven and then you have almost an hour to prepare the rest of the meal. This is a perfect vegetable dish for Rosh Hashanah and I bet even the kids will love it.

Ingredients

1 pound frozen sliced carrots, thawed
1/2 cup melted margarine
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

Blend carrots and margarine in a food processor until smooth. Add remaining ingredients and process to combine. Pour into a lightly greased quart soufflé dish. Cook for 45 to 55 minutes in a preheated 350-degree oven. Use a toothpick to make sure it’s done. This dish can be reheated.

Beth Barnett lives in Newton with her family. She enjoys cooking, is very active in Women’s American ORT, and is a fan of ShalomBoston.com.