CARROT SOUFFLÉ
Steps:
- Preheat oven to 400°. Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients, mix well. Pour into a buttered, 2-quart soufflé dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer, or until top is golden brown. Sprinkle lightly with confectioners' sugar and corn flakes before serving. Note: The Carrot Soufflé can be prepared 1 day before, but not baked. Cover tight and refrigerate. Prior to baking bring to room temp. Then follow baking instructions from above; and don't forget the toppings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #vegetables #dietary #low-sodium #low-in-something
You'll also love
PRISCILLA Ritchie
[email protected]I'm not a huge fan of soufflés, but I really enjoyed this one. The carrot flavor was very subtle and the soufflé was so light and airy. I would definitely make this again.
Sarah David
[email protected]This soufflé was very easy to make and it turned out beautifully. I was so impressed with how well it rose in the oven. I will definitely be making this again.
Sirin Sultana
[email protected]I made this soufflé for a brunch party and it was a huge success. Everyone loved it! I especially liked the addition of the chopped walnuts. It gave the soufflé a nice crunchy texture.
dumb bum
[email protected]This soufflé was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar next time.
Rizwan Hameed
[email protected]I've made this soufflé several times now and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser. I love serving it with a side of roasted vegetables.
Haroon Yaseen
[email protected]This soufflé was a bit dense for my taste, but the flavor was good. I think I would add a little more baking powder next time to make it lighter.
Muawiya Abid
[email protected]I made this soufflé for my family and they all loved it. My kids especially liked the sweet carrot flavor. I will definitely be making this again soon.
Bekim Bekimk
[email protected]This soufflé was a bit more challenging to make than I expected, but it was worth the effort. It turned out so beautifully and it was so delicious. I will definitely be making this again for special occasions.
John Fernandez
[email protected]I'm not a huge fan of carrots, but I really enjoyed this soufflé. The carrot flavor was very subtle and the soufflé was so light and airy. I would definitely make this again.
Ryan Tyd
[email protected]I made this soufflé for a brunch party and it was a huge success. Everyone loved it! I especially liked the addition of the grated Parmesan cheese. It gave the soufflé a nice savory flavor.
Ajruddin Ansari
[email protected]This was my first time making a soufflé and it was surprisingly easy! I followed the recipe exactly and it turned out beautifully. I was so impressed with how well it rose in the oven.
Gul bahar Gaho
[email protected]I've made this soufflé several times now and it always turns out perfectly. It's so light and fluffy, and the carrot flavor is just right. I love serving it with a dollop of whipped cream.
leo maldonado
[email protected]This soufflé was absolutely delicious! I made it for a dinner party and it was a huge hit. The carrots gave it a unique and flavorful twist. I will definitely be making this again.