Carrot Soufflé

Carrot Soufflé
Makes 6 to 8 servings

8 cups thinly sliced fresh carrots
(3 pounds)
4 large eggs, beaten
¹⁄3 cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup butter, melted
1 tablespoon baking powder
2 teaspoons orange zest
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon salt
¼ teaspoon minced crystallized ginger

1. Preheat oven to 350°. Oil a 2-quart baking dish.
2. In a large saucepan, place carrots; add 6 cups water or enough to cover carrots. Bring to a boil, cover, and reduce heat to medium-high so that carrots are simmering briskly. Cook for 30 minutes or until carrots are very tender. Drain well, and transfer carrots to the work bowl of a food processor; process until smooth.
3. In a large bowl, combine carrot puree, eggs, brown sugar, flour, butter, baking powder, orange zest, orange juice, honey, salt, and ginger, stirring well.
4. Pour into prepared baking dish. Bake for 55 to 60 minutes or until soufflé is puffed and tests done with a wooden pick.

 

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