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Carrot Soufflé Print E-mail

1 lb carrots, peeled, sliced (about 3 cups)
salt to taste
½ c melted butter or margarine
½ c sugar
1 tsp baking powder
3 tbl flour
3 eggs
1 tsp vanilla extract

  • Cook the carrots in salted water to cover in a saucepan until tender; drain.  Combine with the butter in a blender or food processor container; process until smooth.
  • Combine the sugar, baking powder, flour, eggs and vanilla in a bowl; mix well.  Add the carrot mixture; mix well.
  • Spoon into a greased baking dish.  Bake at 350 degrees for 45 minutes.

Makes 8 servings

Get to know the Chef

Rie Godsey
President

A leadership job in my college dining hall and the discovery of a hidden fascination with food led me to use my degree in economics to pursue an entrepreneurial direction in this industry.

Although starting and growing a company, which I had to “learn on the job”, has been very challenging, I truly love the business. Few other industries offer such a combination of daily “thrills”: the people (customers and staff); the creative opportunities; the wonderful tastes and aromas; the fast pace; the “physicality” of the work; the fun; the immediate gratification; and the “feel” of service to others.

Though I have fewer opportunities to be “hands on” these days, my husband and I are avid cooks. I use our kitchen time along with dining out, to stay current and in tune to trends. Although a planner at heart, my best results are often what I call “refrigerator meals” – mixing random ingredients I have on hand into a wonderful creation. My style tends toward simple, elegant, seasonal, with special touches or twists.

I read cookbooks and food magazines (Bon Appétit and Gourmet in particular) like novels and have shelves full of both. My old faithful cookbooks are The Joy of Cooking, Martha Stewart’s originals, The Silver Palates and many of the great classic Junior Leagues. I have loved the Barefoot Contessa’s simple elegant recipes and her seasonal approach. Other newer favorites are from Patricia Wells and Sara Foster of Foster’s Market in Durham N.C.
 

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