Get Involved / Guides

Carrot Soufflé

Serving: 3/4 cup (50 servings)

Ingredients

  • 7 lbs 8 oz of carrots
  • 11 large of eggs
  • 1.75 cups of granulated sugar or maple syrup
  • 8 oz of unsalted butter, melted
  • 2/3 cup of all purpose flour
  • 1.5 tsp of baking powder
  • 1.5 tsp of vanilla extract

Steps

  1. Preheat convection oven to 350°F or conventional oven to 375°F. Coat full 2 inch hotel pan with cooking spray.
  2. Trim, peel, and slice carrots.
  3. Cover the carrots with water in a large pot and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain well. Transfer to a large bowl and mash.
  4. Beat eggs in a mixing bowl. Add the egg, sugar (or maple syrup), butter, flour, baking powder, and vanilla to the carrots; mix well.
  5. Transfer to prepared pan.
  6. Bake until top is set and lightly browned, 30-35 minutes.


Nutritional Information

  • calories: 112 kcal
  • protein: 2.23 g
  • carbohydrate: 15.4 g
  • total fat: 4.91 g
  • saturated fat: 2.7 g
  • cholesterol: 50.67 g
  • vitamin A: 11610 IU
  • vitamin C: 4.01 mg
  • iron: 0.49 mg
  • calcium: 41.39 mg
  • sodium: 87.11 mg
  • dietary fiber: 1.95 g

Sourced from: New School Cuisine



Massachusetts Farm to School Logo White

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us
Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org