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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This was a wonderful addition to Thanksgiving dinner; in fact, it could almost serve as dessert! I skipped over mashed potatoes entirely this year, and used this souffle in their place. Ingredients:
2 pounds carrots, chopped |
3 eggs |
1/2 cup butter |
1/2 cup honey |
1 1/2 tbs rice flour |
1 tsp baking powder |
1 tsp vanilla extract |
cinnamon (to taste) |
optional toppings |
1 tbs. butter |
1/2 c. pecans, chopped |
sprinkle of honey |
Directions:
1. 1) Preheat oven to 350 degrees F.
2. 2) Optional: Sauté chopped pecans in butter until beginning to brown. Add honey and stir to combine. Turn off heat and set aside.
3. 3) Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 20 minutes. Drain and rinse with cold water.
4. 4) In a food processor, mix eggs. Then add carrots, melted butter, honey, rice flour, baking powder, vanilla extract, and cinnamon. Mix well and transfer to a buttered 8x8 casserole dish.
5. 5) Bake in preheated oven for 30 minutes.
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