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RECIPES/Holiday Recipes
Carrot Souffle
Wonderful light and sweet side dish. Better than sweet potatoes.
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Recommended Servings
8 - 1/2 cup servings
COOKING
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INGREDIENTS
7 cups chopped carrots (2 lbs)
1/2 cup granulated sugar
1/4 cup sour cream
3 Tablespoons all-purpose flour
2 Tablespoons melted butter
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
Instructions
Preheat oven to 350 degrees F.
Cook carrots in boiling water for 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (sugar throug eggs); pulse to combine. Spoon mixture into a 2-quart baking dish that has been coated with cooking spray. Bake at 350 degrees F. for 40 minutes or until puffed and set.
RECIPE FACTS

Servings: 8 - 1/2 cup servings

Nutritional information per serving

No nutrition information available

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