Recipes
Mini Carrot Soufflés
Cooking Times
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients
- 1 lb. Bagged Carrots
- ¼ cup milk
- ¼ cup melted butter
- ½ cup sugar
- 1 teaspoon vanilla
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 2 beaten eggs
- Chopped pecans and powdered sugar for topping
Directions
- Preheat oven to 375 F.
- Wash and peel the whole carrots, then roughly chop.
- Add the carrots to a pot and cover with water. Bring to a boil and cook for 15 minutes or until the carrots are tender. Drain and let cool.
- Add the carrots, milk, butter, sugar, vanilla, flour, cinnamon, baking powder, allspice, and salt to a food processor and blend until smooth.
- Add the eggs and blend again.
- Pour the batter into eight 3 ½-inch ramekins.
- Place the ramekins on a baking sheet and place them into the oven for 35 minutes.
- Top with chopped pecans and powdered sugar and serve.
Tips for Storing Carrots
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Containers
Store carrots in a resealable plastic bag or other airtight container.
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.