What do you do when you send your husband to the grocery store for 4 carrots and he comes back with a 5 lb. bag of them? You search and scour the internet for days, trying to find the best recipes where the main ingredient is carrots, of course. Growing up a popular side dish for dinner was buttered carrots. You just plop them in a pot and boil till tender and add in a pat of butter. Super simple, right? Well, that lasted 3 days for me. I don't want to eat that again, at least for awhile. Hahahaha So I found this lovely soufflé that is so light and fluffy. Plus, it's something I've never tried before. Now I can finally put to use my beautiful soufflé dish that I registered for from our wedding.
Serves 6 Ingredients:
1 1/2 lb. carrots, peeled 3 large eggs 1 c. sugar 1/2 c. light sour cream 1/4 c. butter, softened 1/4 c. all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. ground cinnamon Directions:
Cover carrots with water in a large saucepan and boil for 20-25 minutes or until tender. Drain in a colander and cool. Puree carrots and eggs in the food processor until smooth, scraping down bits from the side. Add sugar and remaining ingredients; and process for 30 seconds or until smooth. Pour mixture into a lightly greased souffle pan or square baking dish. Bake at 350 for 55 to 60 minutes, til set.