The ingredients for this dish, which comes from
Thomas Caterers of Distinction, are:
1 pound carrots
1/2 cup sugar
1 teaspoon vanilla
1 stick butter
3 tablespoons butter
salt (to taste)
1 teaspoon baking powder
After peeling carrots, cook in salted water until
well done. Drain well.
Meanwhile, melt butter.
In a blender or food processor put eggs, melted butter, sugar, flour,
baking powder and vanilla.
Add carrots and blend until mixture
resembles a milkshake.
I ended up adding no additional salt other than
the salt that had been added to the boiling water
for the carrots.
As with potatoes and pasta, if you salt the cooking
water enough, you often don't need to add salt later on.
Cook in an 8" x 8" greased glass pan in a 275 degree oven
for 45 minutes or until just firm.
The soufflé is ready.
And the rest of dinner?
Well, I roasted the green beans with bacon in the
The directions given for the turkey barely warmed
the meat and given that it had to wait for the
soufflé to bake, that meant it was even cooler than we liked.
So I ended up carving up the meat, stuck it on a plate
and nuked it in the microwave until it came up to temp.
Life; what are you gonna do?
I do recall threatening to eat out
at a Chinese restaurant next year -
that or get a new stove.
At long last, and after much angst in the kitchen,
we sat down to our Christmas dinner.
I can tell you that there wasn't any carrot soufflé
However, if you do make this and happen to have some left,
it makes a kickin' soup
with the addition of milk or better yet, cream.