VEGETABLES

CARROT SOUFFLE

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• 2 lbs. carrots, peeled and chopped
• 1 c. Sugar
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. vanilla extract
• 2 Tbsp. Flour
• 3 eggs, beaten
• 1/2 c. Margarine, softened
• 2 tsp. powered sugar
• Preheat over 350 degrees
• In a large pot of boiling water, cook carrots until very tender.
• Drain and transfer to a large mixing bowl
• Beat carrots (while warm), sugar, baking powder and vanilla extract.
• Mix in flour, eggs and mararine
• Transfer to a 2 - quart baking dish.
• Bake 1 hour or until top is golden brown.
• Sprinkle lightly with powdered sugar before serving