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Carrot Soufflé |
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| This recipe comes from an old cookbook published by the Florida Medical Foundation. |
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| Ingredients: |
1.5 bunch carrots [rather vague]
1/2 stick butter
1/4 cup Splenda
1 teaspoon vanilla
2 eggs
1/2 cup 1/2 & 1/2
S & P
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| Procedures: |
Clean and boil the carrots until very tender. Blend all the ingredients in the food processor.
Pour into a 2 quart casserole and bake at 450o 20-30 minutes.
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| Notes: |
2023-05-27: A side with a boiled corn beef brisket.
2021-01-08: A side dish with Seafood Belmont.
2018-08-18:The 1/2 & 1/2 was reduced to 2 tablespoons and the Splenda to 2 tablespoons. We will change the name to carrot soufflé.
2011-12-25: With Christmas dinner, it was very wet.
2011-03-18: On our 1st try, this turned out much better than I expected. We're going to tweak it some and probably change the name as I have an aversion to casseroles.
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06/19/2023
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