CARROT SOUFFLÉ
Steps:
- Preheat oven to 400°. Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients, mix well. Pour into a buttered, 2-quart soufflé dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer, or until top is golden brown. Sprinkle lightly with confectioners' sugar and corn flakes before serving. Note: The Carrot Soufflé can be prepared 1 day before, but not baked. Cover tight and refrigerate. Prior to baking bring to room temp. Then follow baking instructions from above; and don't forget the toppings.
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Shantale Kimbler
[email protected]Overall, I thought this carrot soufflé was just okay. It wasn't bad, but it wasn't anything special either.
Maroof AHMED
[email protected]I had trouble getting the soufflé to rise properly. It ended up being more like a carrot pancake.
Madoo Qureshi
[email protected]I found that this soufflé was a bit too eggy for my taste.
Hafsa Shrity
[email protected]This soufflé is a bit time-consuming to make, but it's worth the effort.
Raymonde Swart
[email protected]I love the combination of carrots and cheese in this soufflé. It's a unique and delicious dish.
Kate Robertson
[email protected]This carrot soufflé is a great way to get your kids to eat their vegetables.
Siciid Maseexde
[email protected]I'm not a skilled cook, but this recipe was easy to follow and the soufflé turned out perfectly.
LO GAMER ISLAM
[email protected]I made this soufflé for a brunch party and it was a huge success. Everyone loved it!
arun usha arun
[email protected]This is a great recipe for using up leftover carrots. It's easy to make and the results are delicious.
Zameerkhan Zameer
[email protected]I've never been a big fan of carrots, but this soufflé changed my mind. It was so flavorful and fluffy, I couldn't get enough of it.
Hamid shk
[email protected]This carrot soufflé was a delightful surprise! The texture was light and airy, and the carrot flavor was perfectly balanced. I served it with a simple green salad and it was a hit with my family.