Zoë’s Carrot Souffle

Zoë writes “I adapted this recipe from the classic southern dish that literally has 6 times the butter and sugar. It's very flexible and kids love it.”

1.5 lbs** Old Shaw Farm carrots, sliced
1-2 tbl. butter
3 Second Chance Farm eggs (if available)
1/4 cup Butterworks Farm flour (I use white, but you could probably use whole wheat pastry flour or whatever you've got)
1/2 tsp. baking powder
1/4 cup of sugar
1/2 tbl. vanilla

Steam carrots until tender. Drain and process in food processor or blender with all the other ingredients until smooth. Spoon into a lightly greased baking dish (or soufflé dishes or other casserole)

Bake at 350 for one hour or until set and lightly browned. Serve immediately. Makes great leftovers for breakfast or lunch the next day.

** Zoë’s recipe calls for 3 pounds carrots. Since there are a pound and a half of carrots in this week’s basket, I halved the recipe to fit. You may need to also cut down on the cooking time.