Mom’s Carrot Souffle
½ cup butter (1 stick)
½ cup brown sugar
3 beaten egg yolks (whites are used last)
3 pounds cooked mashed carrots
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon lemon juice
½ cup flour
Microwave or cook the carrots in an Instapot until soft. Mix all the ingredients. Fold in the three beaten egg whites. Bake 45 minutes at 350 degrees Fahrenheit, uncovered.
*Mix the whites first and then the yolks.
Leila Lichtenstein
Concord