Not many children love raw carrots, but the sweet carrot soufflé will appeal to even the smallest fussy. Carrots can be steamed beforehand to retain more nutrients.
It is necessary
- For eight servings:
- - 800 g of carrots;
- - 100 g margarine;
- - 1 cup of sugar;
- - 3 eggs;
- - 2 tbsp. tablespoons of flour;
- - 2 teaspoons of powdered sugar;
- - baking powder, vanilla extract, salt.
Instructions
Step 1
Take a fresh carrot, peel it, cut it into thick enough slices. Boil water in a saucepan, put the carrot circles in it, boil until soft, then drain the water from it. As mentioned earlier, steaming carrots is even healthier.
Step 2
While the carrots are still warm after boiling, chop them with a mixer until puree. Add sugar, vanilla extract and baking powder and punch again until completely homogeneous. Stir in flour in small portions, add margarine at room temperature, beat in eggs, mix the carrot dough thoroughly. Transfer it to a baking dish (approx. 1 liter).
Step 3
Place the dish in an oven heated to 180 degrees. Cook the sweet carrot soufflé for about 1 hour. The top should be a pleasant golden color.
Step 4
Serve hot or cold, but warm is best. Sprinkle the carrot soufflé with powdered sugar before serving. It turned out to be an ideal breakfast for a child, such a soufflé can also be prepared for him for lunch, although the soufflé is sweet, but very healthy.
