Carrot Souffle Best Dishes
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Carrot Souffle |
"An great side dish, or have it for brunch."
Ingredients :
- 1 pound carrots, coarsely chopped
- half of cup margarine
- 1 teaspoon vanilla extract
- three eggs
- 3 tablespoons all-cause flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- three/four cup white sugar
Instructions :
Prep : 5M | Cook : 6M | Ready in : 1H5M |
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- Preheat oven to 350 ranges F (175 stages C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until gentle, 15 to 20 mins. Drain and mash. Stir in margarine, vanilla extract and eggs; mix nicely. Sift together flour, baking powder, salt and sugar; stir into carrot aggregate and blend till easy. Transfer to prepared casserole dish.
- Bake for forty five mins.
Notes :
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