Sunday, November 21, 2010

Holiday Staple.

With Thanksgiving week upon us, I thought I might share one of my most favorite holiday recipes...Carrot Souffle.  Don't like carrots?  Don't worry.  You don't need's more like the food coloring.  You really just need to love butter and sugar.  It disguises itself as a side dish, but it's kind of dessert.  And the ingredients are super simple.  I even made it for Thanksgiving in Morocco.  It does best in a souffle dish, but you can make it in a baking dish if need be.

Carrot Souffle from Southern Living

- 2 lbs carrots, cut in chunks
- 1/2 c. butter
- 2 eggs, beaten
- 3 TB flour
-1 tsp. baking powder
- 3/4 cu. granulated sugar
-1/8 tsp. cinnamon

Cook carrots in boiling, salted water until tender, about 20-25 minutes; drain well and mash (I like to use a stick blender to basically puree them).  Combine mashed carrots with remaining ingredients.  Pour into buttered, 2 qt. souffle dish.  Bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and bake 45 minutes longer.  Serves 8.

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