marlene_slaughter_thompson's Notes:
3 1/ 2 pounds peeled baby carrots Ask a question about this ingredient
1 tablespoon Baking Powder Ask a question about this ingredient
1/4 cup Flour Ask a question about this ingredient
1/2 pound Butter Ask a question about this ingredient
1 1/2 pound Sugar Ask a question about this ingredient
1 tablespoon Vanilla Ask a question about this ingredient
Steam or boil carrots until extra soft.
Ask a question about this stepDrain well.
Ask a question about this stepWhile carrots are still warm, add sugar, baking powder and vanilla.
Ask a question about this stepwhip with mixture until smooth.
Ask a question about this stepadd flour and mix well.
Ask a question about this stepwhip eggs and then add to flour mixture, and blend well.
Ask a question about this steppour mixture into baking dish about half full as the souffle' will rise.
Ask a question about this stepbake in 350 oven about 1 hour until top is a light golden brown.
Ask a question about this stepsprinkle lightly with powdered sugar over top before serving.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
