Carrot Soufflé (Carrot Casserole)

READY IN: 1hr 10mins
Recipe by littleturtle

Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch.

Top Review by foxyroxy_msu83

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
  2. Boil or steam carrots in until very soft (20 minutes); drain.
  3. Add butter, salt, and pepper; purée carrots in food processor until smooth.
  4. Cool slightly.
  5. Add eggs and cream; blend well.
  6. Fill casserole dish or ramekins with mixture.
  7. Set in a baking pan of hot water and bake for 30-35 minutes.
  8. Serve hot.

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