Carrot Souffle
Vegetables / Side Dishes
- 2 (16 oz) bag Frozen Carrots (Cooked)
- 1-3/4 stick Butter (Melted)
- 12 tbsp Flour
- 3 tsp Baking Powder
- 1-1/2 c White Sugar
- 9 Egg Whites
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Cook carrots in boiling water until very soft. Process in blender until pureed. Stir remaining ingredients together with carrots, except for egg whites. Whip egg whites into stiff peaks and fold into mixture. Bake at 350 degrees F for 40-45 minutes.
Roz Abramovitch Smith, West Fargo, ND