This was a hit at the Kids Kritics Taste Test.
Serve with chicken, rice, peas, water
Burner, medium to high, oven 350 degrees Fahrenheit
Pot, large, strainer, blender or food processor, large size mixing bowl, souffle dish
About 20 minutes
Pot 10-15 minutes, oven 30-45 minutes
3-4, depending on ages
1 lb. carrots,washed, peeled, loosely cut
Pinch of saltPlace carrots and salt into pot. Cover with water. Cook until tender. Strain.
1/2 cup butter (unsalted) or canola spread (non-hydrogenated)Place cooked carrots and butter or canola spread into blender or food processor. Blend until smooth (puree).
1/4 cup sugar cane crystals
1 tsp. baking powder, aluminum-free
3 Tbs. flour, unbleached
3 eggs, large (free-range)
1 tsp. 100% vanilla extractCombine in large bowl and beat until light and somewhat fluffy. Gently add the pureed carrots. Pour mixture into no-stick sprayed (1 second) souffle dish. Carefully place in heated oven. Bake until souffle has risen with a lightly golden top (30-45 minutes). Serve immediately.
Sprinkle top with minced parsley and paprika.