“Life is what you bake of it.”
Recipe inspired by a dish prepared by my sister, Jennifer Taylor Dimmitt, at a Christmas dinner. This soufflé is so soft and sweet that you might want to serve it as a dessert instead of a side dish.
Boil the carrots until soft. Drain well and transfer to the food processor. While the carrots are still warm, add the next three ingredients and mix until smooth. Note - 1 T of Dry Sherry can be substituted for the vanilla. Next, add the flour, eggs (already whipped), butter, and mix well. Pour mixture into a greased, 2-qt baking dish or pan. Bake at 350-degrees for about an hour or until top is light golden brown. After cooling a little, dust lightly with confectioner’s sugar before serving.
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