When I made my meatloaf, I made Carrot Souffle as a side dish. We really enjoyed this dish, as we had eaten this at restaurants before and I had not found a comparable recipe until now. This one was spot-on and did not disappoint us! I saved mine for last and pretended it was my dessert. I hope you will try it soon!
2 cups carrots, peeled and cut into slices (1 lb)
¼ cup butter, softened
1 cup milk (I used skim)
1/3 cup sugar (I used Splenda Sugar Sub.)
3 Tbsp flour
1 tsp baking powder
1 tsp Vanillla extract
½ tsp cinnamon (or a little more if you want)
Preheat oven to 350 degrees. In a small pan, cook the carrots in boiling water until tender, 5-7 minutes, drain. Place carrots in blender and pulse to soften, add the butter, eggs, milk, sugar, flour, baking powder, vanilla and cinnamon. Blend until smooth. Pour in a greased 8×8 inch casserole dish. Bake at 350 degrees for 40-45 minutes or until a knife inserted in center comes out clean.