Ingredients
-
2
-
6
-
1/2
-
1/4
-
4
-
1
-
-
-
-
-
-
-
-
-
Directions
Carrot Souffl (Carrot Casserole), Pured carrots with butter, eggs, and cream A delicious side dish or brunch , the first time i tried this it was at Picadilly Cafeteria this is a really tasty side dish that just grows on you as you are eating it to get the kids to eat this, we sprinkle a little powdered sugar on top just before serving it makes it slightly sweeter and is a good alternative for those who do not like sweet potato caserole , I have made this twice I may have tagged it somewhere but have forgotten where THE PICKY ONE who claims to hate carrots had 3rds of this! We decided it was beautiful, easy & delicous enough for a holiday table so we had it again Christmas day That time I altered it slightly, using only 4TB butter & (ack) fat free half & half (that doesn’t even make sense!!) so my mom would eat it I did use the eggs (Mom would have used egg beaters) A very impressive dish that is delicious & easy used a 2lb bag of mini carrots & steamed them in my Pampered Chef microwave steamer It doesn’t get any easier!! Thanks, Littleturtle!
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Steps
|
1
Done
|
Preheat Oven to 350f; Lightly Spray a 2 Quart Casserole Dish With Non-Stick Cooking Spray. |
|
2
Done
|
Boil or Steam Carrots in Until Very Soft (20 Minutes); Drain. |
|
3
Done
|
Add Butter, Salt, and Pepper; Pure Carrots in Food Processor Until Smooth. |
|
4
Done
|
Cool Slightly. |
|
5
Done
|
Add Eggs and Cream; Blend Well. |
|
6
Done
|
Fill Casserole Dish or Ramekins With Mixture. |
|
7
Done
|
Set in a Baking Pan of Hot Water and Bake For 30-35 Minutes. |
|
8
Done
|
Serve Hot. |
