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    You are in: Home / Recipes / Carrot Souffle Recipe
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    Carrot Souffle

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Tonkcats's Note:

    Good for Thanksgiving!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Cook peeled carrots until soft.
    3. 3
      Place in food processor; add remaining ingredients and process until smooth.
    4. 4
      Bake for about 30 minutes.

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    Ratings & Reviews:

    • on September 10, 2009

      55

      I used 2 quarts of homecanned carrots instead of 2 lb. cooked carrots, cut back on the sugar to 1/2 c. (personal preference, I'm diabetic) and used milk instead of cream since that is all I had. Made this for a side dish, added topping like Jen Harris suggested and my family thought it was DESSERT! What a great way to get veggies into the kids!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2008

      45

      I made this a while back, but forgot to review it. I had some carrots that i needed to get rid of. I had just got some ramekins so i made this in them. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2007

      55

      Very good recipe for carrots. I used egg substitute and milk, next time I'll cut back on the milk a little but I will make this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Carrot Souffle

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.4
     
    Calories from Fat 87
    29%
    Total Fat 9.7 g
    15%
    Saturated Fat 5.4 g
    27%
    Cholesterol 88.4 mg
    29%
    Sodium 532.1 mg
    22%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 4.3 g
    17%
    Sugars 40.7 g
    162%
    Protein 4.6 g
    9%

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