Carrot Soufflé

1. 1

   Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender. Drain well; cool.

2. 2

   Process carrots and eggs in a food processor until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.

3. 3

   Bake at 350u00b0 for 55 to 60 minutes or until set.

4. 4

   *1 1/2 pounds carrots, sliced, may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.