Carrots

CARROTS

Carrots can be eaten a variety of ways. The simplest form of carrots is raw, which is perfectly digestible. They can be chopped, grated, peeled, coiled, stewed, and sliced in many ways. A popular carrot dish is carrots julienne. The leaves of carrots are also edible, but are rarely consumed by humans because they are mildly toxic.



 CARROT SOUFFLE

INGREDIENTS

 * 1 pound carrots, coarsely chopped
 * 1/2 cup margarine
 * 1 teaspoon vanilla extract
 * 3 eggs
 * 3 tablespoons all-purpose flour
 * 1 teaspoon baking powder
 * 1/2 teaspoon salt
 * 3/4 cup white sugar

DIRECTIONS

 * 1) **Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. **
 * 2) **Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish. **
 * 3) **Bake for 45 minutes. **

from: allrecipes.com