Carrot Souffle

I dedicate this dish to my Mother-in-law Belinda.I had never heard of Carrot Souffle until I first visited her and my Father- in -law in Virginia. This dish was part our first dinner together and has stuck with me ever since! This is one of my absolute favorite recipes to make; it's so simple and so delicious! If you were to close your eyes, you would swear you were eating sweet potatoes!

Enjoy,

Neah B

serves 4-6

carrots (1 lb. bag baby or regular.

With the baby carrots, you won' have to peel/cut them)

butter (2-3 tbs)

vanilla extract (1 tsp)

half & half or heavy whipping cream (1/4 cup)
nutmeg (1 tsp)

sugar (3/4 cup)

baking powder( 2 tsp)

powdered sugar ( just for sprinkling;

no more than 1/4 cup).

1) Preheat oven to 375 o and grease a small baking pan/casserole  or 9" pie dish

2) Place carrots in a medium -sized pot. Fill pot with enough water to cover the carrots and boil until tender (or until water runs out; about 20 minutes or so.)

3) When carrots are finished boiling, place carrots, butter, vanilla,and half & half(or creamer) into blender or food processor.(You can still use a potato masher if you'd like). Blend until there are hardly any lumps left and texture is smooth.

4) When carrot mixture is well-blended, mix in sugar,nutmeg, and baking powder. Pour mixture into greased casserole dish and put in the oven for 25 -30 minutes checking periodically.

 5) When souffle is finished, take  it out to cool (about 5-8 minutes). While it is cooling, sprinkle enough powdered sugar to cover the top. Enjoy your sweet treat.