Try this Curried Carrot Souffle recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. In a large, sided saute pan, add carrots. Cover with 1 inch water and bring to boil. Reduce heat to medium and cook 12 mins or until carrots are softened. Drain.
Place carrots in a food processor; process for 30 seconds. Add sugar, eggs, flour, curry powder, baking powder, and salt. Process mixture until smooth. Transfer mixture toa buttered 1 1/2-quart souffle dish; gently smooth top. Bake at 350F on center rack for 50 to 55 mins, until carrot mixture is puffed and set. Serve immediately.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 158 | ||
Calories from Fat: 73 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 146.3mg | 5 % | |
Potassium 507.8mg | 13 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 16.9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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