Carrot Souffle

Have you seen the movie "Four Christmases" with Reese Witherspoon and Vince Vaughn? It's hilarious, I highly recommend it. The story is that their holiday getaway is cancelled/delayed so they have to visit with all the family they were trying to avoid. Both sets of parents are divorced, so they have four Christmas gatherings to attend. I wouldn't want four, but it's nice to have two Christmases.

My parents came over for a holiday meal with us this past Friday.

We had:
Roasted Red Pepper Dip with Pita Chips
Third Coast Salad
Chicken Amaretto
Green Beans
and this delicious Carrot Souffle.

Don't turn your nose up just because it's carrots. Think of it as an alternative to sweet potato casserole. It's sweet and yummy like that.





CARROT SOUFFLÉ

2 pounds baby cut carrots, cooked, drained and mashed (boil about 45 minutes)
1/2 cup butter
2 eggs, beaten
3 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 cup sugar
1 pinch cinnamon
1 teaspoon vanilla

Combine all ingredients; mix really well (I use an immersion hand blender). Pour into a greased 2 quart casserole dish.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes. Sprinkle with confectioner’s sugar if desired.

Yield: barely makes 5 servings, better double it next time!