Carrot Souffle maybe a fancy food for you but it is very easy to make. Carrots can be boiled, stuffed well, and served with some more ingredients.
Below are all the steps shown step by step
All the required components are given in the form of a list:
- 4 cups carrots peeled and sliced
- 3 eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted
- Powdered sugar
First, take a piece of carrot in a pot for 15-20 minutes and boil it at 350 degrees Fahrenheit.
Let cool marginally. Channel the carrots, making a point to save a touch of bubbling water. Add the carrots to a blender or food processor. Mix until smooth, gradually adding the water 1 tablespoon at a time. This will help mix and smooth the carrots.
In a small bowl, lightly beat the eggs. If you haven’t already, melt the butter as well.
To the carrots, add the eggs, liquefied margarine, sugars, flour, heating powder, salt and vanilla concentrate. Blend until smooth and consolidated.
Pour the mixture into the greased baking dish.
Prepare for 50 to 55 minutes or until a toothpick confesses all. The soufflé ought to have a velvety, custardlike surface. Top with powdered sugar on the off chance that you’d like. Serve warm or at room temperature.