Carrot Souffle

A souffle on a boat?? Absolutely with this quick and easy recipe from a good landweller friend. And what a big hit at the many pot luck gatherings we boaters enjoy.

16 oz pkg baby carrots, 3 eggs, 1 & 1/4 cups sugar, 1/2 cup sour cream, 1/4 cup softened butter, 1/4 cup flour, 1 & 1/2 tsp baking powder, 1/4 tsp ground cinnamon

Preheat oven 350. Plan to take this out of the oven just as you sit down to eat. It is a souffle, after all and the POOF! won’t last too long.

Boil or microwave carrots until tender. This is truly the hardest thing about this recipe. Make sure the carrots are soft, soft, soft and the rest is a breeze.  Blend carrots & eggs until smooth- either blender or food processor will work since the carrots are soft. Add sugar and remaining ingredients blending until smooth. Pour into a lightly greased 8 inch square baking dish. Bake at 350 for 55 to 60 minutes. WOW! what a presentation. And you made it in your little ‘ole galley.

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