Carrot Souffle

It's badly kept secret that The Professor doesn't much care for things of a vegetable nature. Pretty much any plate of food I give him is met with a "You just had to put the vegetables in there, didn't you?".

One of the few exceptions to this - if it's even an exception - is sweet potato casserole. With a maximum of butter, brown sugar and cloves. Two of those three pretty much negate the benefits of giving him vegetables in the first place...but it's better than nothing. Right? RIGHT?!?

So when I fixed a carrot souffle for a small dinner party a few weeks ago, he immediately thought he was getting sweet potatoes. I didn't disillusion him until he'd taken a few bites, and then he had stopped listening. I *think* he heard the word "Carrots"...but sometimes it's hard to tell when he's paying attention.

The comments on Recipezaar - from whence this recipe comes - mentioned that even carrot-haters love this dish. Which means I'm going to have to make The Best Friend eat it at some point, just to see if it's true. Even if I have to trick her into trying it.




* 1 1/2 lbs carrots, sliced
* 1/2 cup butter (I used Smart Balance)
* 3 eggs
* 1 teaspoon vanilla
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 cups sugar (I used Splenda)
* 3/4 teaspoon ground cinnamon (or to taste - I definitely used more, but didn't measure)

• Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
  
• Add carrots, butter, and the rest of the ingredients to a food processor.
• Process until mixture is smooth.
• Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
• Bake at 350 degrees for 1 hour and 10 minutes or until set.
  

Note: Remember how I didn't have a food processor? Well, that hole in my heart has been plugged. The Bestest Friend gave me one for Christmas! And this was the first thing I made with it.