Carrot Souffle

Carrot Souffle

Try this delicious carrot souffle recipe submitted by Heather Green,
President of the Adel-Cook County Chamber of Commerce

3 cups Mashed “Grimmway Farms” Carrots
Note: Canned carrots can also be used if fresh carrots are not available.
1 ½ cup sugar
2 eggs
1 tsp vanilla
½ cup whole milk

1/3 cup melted butter
2/3 cup brown sugar
1/3 cup self-rising flour
1 cup chopped pecans

Bring carrots to boil and simmer until tender. (Drain very well or soufflé will be watery) Mash carrots and mix with sugar, eggs, vanilla, and milk. Pour into a 9×9 baking dish that has been sprayed with oil. Mix topping ingredients together then sprinkle over carrot mixture. Bake for 40 minutes at 350 degrees.
This pairs well with smoked pork loin or grilled steak accompanied by roasted brussel sprouts or veggie of your choice!





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