*My sister has a magnet on her refrigerator that says “in this house carrot cake counts as a vegetable.” If carrot cake counts then I imagine carrot soufflé counts as two vegetable servings!
My son is a semi-picky eater and I thought it wouldn’t hurt to occasionally sneak vegetables into some meals. Granted as a house rule non-sneaky vegetables are always on the dinner plate but I thought it couldn’t hurt to have some covert veggies in there as well. This recipe came from a church cookbook from Louisiana but it certainly classifies as “deceptively delicious.”
Ingredients
1 pound carrots, peeled and chopped
2 tablespoons margarine
1/3 cup chicken broth
2/3 cup sugar
3/4 cup egg
1/4 cup flour
1 teaspoon baking powder
1 1/2 tablespoons vanilla
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
1) Preheat oven to 350 degrees.
2) Steam carrots until tender.
3) In food processor, blend carrots and margarine, then gradually add broth and blend until smooth. Add sugar and egg.
4) Sift together dry ingredients and add to carrot mixture.
5) Pour mixture into a 1 quart greased souffle dish. Bake for 50 minutes or until set.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
