Carrot souffle

The most delicate souffle for the whole family! It's worth a try! I don't know how, but it's hard for me to feed my children with carrots, so I come up with all sorts of tricks there. I share with you a super recipe for carrot souffle, which is eaten with great pleasure not only by children, but also by my man :)

Julia

The author of the recipe

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Composition / ingredients

Servings:

Carrots

450

Brown Sugar

100

Butter

Eggs

Flour

Baking powder

Salt (pinch)

to taste

Ground cinnamon

Ginger Powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 21 % 7 g

Carbohydrates 67 % 22 g

166 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 1 h 50 min

1. Peel the carrots, wash them, cut them into circles. Boil water in a saucepan, put the carrots on a special steam strainer, place the strainer on the pan so that its bottom does not come into contact with water. Boil the carrots for a couple until fully cooked (I check the readiness with a fork, the carrots should be soft enough).

2. Pour the sugar into a bowl, break the eggs here and put the softened butter, mix the mass and sift the flour with baking powder into it. Do not forget to add salt, cinnamon and ginger, beat the mass with an immersion or stationary blender until smooth. Put the carrots into the resulting mass and beat again with a mixer.

3. Put the carrot mixture in a baking dish and send it to the oven, preheated to 200 degrees. Bake the souffle for 55 - 60 minutes.

Have a delicious souffle and good health!