Carrot Soufflé

Carrots bunched

Sweet Nash’s carrots — now in soufflé form!

1 pound carrots, coarsely chopped
1/2 cup butter
1 teaspoon vanilla extract
3 eggs
3 tablespoons Nash’s soft white flour
1 teaspoons baking powder
1/2 teaspoon salt
3/4 cup organic turbinado sugar

Preheat your oven to 350 F and lightly grease a 2-quart casserole dish. Bring a pot of salted water to a boil and add the carrots. Cook until tender, 15-20 minutes. Drain and mash. Stir in butter, vanilla, and eggs. Mix well. Sift together flour, baking powder, salt and sugar and stir it into the carrot mixture. Blend until smooth. Transfer into the casserole and bake for 45 minutes. Serve immediately.

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