Carrot Soufflé
1 lb carrots, peeled and chopped
3 large eggs, beaten
1/2 cup honey
1/3 cup unsalted butter, melted
3 Tbs flour
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350°F. Spray a 1-qt baking dish with non-stick cooking spray and set aside.
In a medium saucepan, cover carrots with water and cook until tender. Drain well and process in a food processor until they are very smooth in texture.
Combine flour and baking powder in a small bowl. Add to carrot puree and process to blend well.
Add honey, beaten eggs, melted butter and vanilla extract to the carrots and pulse to incorporate.
Spoon mixture into prepared baking dish and bake for 45 minutes or until set.
3 large eggs, beaten
1/2 cup honey
1/3 cup unsalted butter, melted
3 Tbs flour
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350°F. Spray a 1-qt baking dish with non-stick cooking spray and set aside.
In a medium saucepan, cover carrots with water and cook until tender. Drain well and process in a food processor until they are very smooth in texture.
Combine flour and baking powder in a small bowl. Add to carrot puree and process to blend well.
Add honey, beaten eggs, melted butter and vanilla extract to the carrots and pulse to incorporate.
Spoon mixture into prepared baking dish and bake for 45 minutes or until set.
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