This one is a real hit at hoiliday dinners. Even those who don't like their veggies, love it
Carrot Soufflé
• 2 pounds carrots, well -chopped (I use a food processor)
• 1/2 cup butter
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 eggs, beaten
DIRECTIONS
Preheat oven to 350 degrees F
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add butter and sugar and blend. Mix in beaten eggs and vanilla, then flour, sugar and baking powder. Mix well and transfer to a greased 2 quart casserole dish.
Bake in preheated oven for 30 minutes.