CHEF JEFF -- ONE BYTE AT A TIME: Carrot Souffle

Make this recipe a part of your next holiday meal.

Carrot Souffle

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)

4 eggs

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.