Carrot Souffle
(from
Barefoot Contessa-Food Network)
3 T. butter |
2 c. carrots, cooked,
mashed |
3 T. flour |
1 tsp. vanilla |
1 c. hot milk |
3 T. sugar |
¼ tsp. salt |
½ tsp. nutmeg |
3 eggs |
|
In mixing bowl, blend melted
butter and flour. Add milk and mix until
smooth. Add remaining ingredients. Pour mixture into greased casserole. Bake at 350 degrees for 40 minutes. Serves 6-8.