A few weeks ago for Easter my friends and I had an orphan Easter dinner. For those of you who do not know what that means, it is a dinner with all of our friends who do not have family in the area or do not celebrate Easter or just wanted to partake in the deliciousness that took place. All of us brought a dish or two, and even though all the food was great, one particular dish I cannot seem to take out of my mind! The CARROT SOUFFLE! Who would have thought!?! My friend, I won't say names..just yet!..said the recipe was a secret, so I set out to find the perfect one. Today's was a mix of a few recipes and though it did not taste the same, it still turned out delic!
So here we go, Take 1 of the Carrot Souffle.Ingredients
2 lbs of carrots
3 eggs
11/2 cup of light brown sugar
1/4 cup Greek yogurt
2 tbsp melted margarine
3 tbsp flour
1 tsp baking powder
1 tsp pure vanilla
1/2 tsp salt
Start off by boiling the carrots for 30-35 minuted, until they are tender when you poke it with a fork. I'd say almost mushy, because I didn't wait long enough and my carrots didn't end up mashing all the way.
In a separate bowl mix eggs and sugar. When carrots are done you can use a few methods to mix the rest of the ingredients. I used a hand mixer (which is my go to for mashed potatoes, so I figured it'd be the same). Or put it all in a food processor or a blender. After you mix everything together pour it into a baking dish coated with cooking spray. Bake at 350° for 40 minutes. Take it out of the oven and eat!!!