CHEF JEFF — ONE BYTE AT A TIME: Carrot SouffleMake this recipe a part of your next holiday meal.
By: Herald Staff Report,
Make this recipe a part of your next holiday meal.
1½ pounds peeled carrots
1½ cups sugar
1½ teaspoons baking powder
1½ teaspoons vanilla
1/3 cup high-gluten or bread flour (all-purpose flour may be substituted, but souffle will fall more quickly)
½ cup melted butter
1 tablespoon confectioners’ sugar
Steam carrots until extra soft. Heat oven to 350 degrees. Spray 1½-quart casserole lightly with vegetable oil. Transfer carrots to large bowl of electric mixer; add sugar, baking powder, vanilla and flour. Beat slowly until carrots are mashed; increase speed to medium. Beat until very smooth. With mixer on low, add eggs one at a time, beating after each addition. Gradually add butter. Pour carrot mixture into prepared pan. (It will rise, so pan should not be no more than half full.) Bake 1½ hours or until top is light golden brown. Sprinkle with sugar. Serve immediately. Souffle will fall when taken out of oven.)
Yield: Serves 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.