Carrot Souffle
Impress your guests with a delectable side dish that’s as beautiful as it is delicious – Carrot Souffle. This lightly sweet, fluffy casserole made with mashed carrots and seasonal spices is a perfect addition to any dinner party or holiday celebration. Whether you’re hosting a festive gathering or simply looking to elevate your everyday meals, this decadent souffle is sure to steal the show.
Who Will Love This Dish?
Carrot Souffle is perfect for anyone who enjoys a touch of sweetness in their side dishes. Whether you’re a carrot lover looking for a new way to enjoy this versatile vegetable or you’re searching for a crowd-pleasing recipe to impress your guests, Carrot Souffle is a must-try. It’s a great option for both casual dinners and special occasions, adding a pop of color and flavor to any table.
Why It’s Great:
What makes Carrot Souffle stand out is its irresistible combination of flavors and textures. The sweetness of the carrots pairs perfectly with the warm spices like cinnamon, nutmeg, and a hint of cayenne pepper, creating a dish that’s both comforting and unexpected. Plus, with simple ingredients and easy-to-follow instructions, it’s a breeze to make, even for novice cooks.
Recipe Tips and Variations:
Kitchen Equipment Needed:
To make Carrot Souffle, you’ll need:
- Food processor
- 9-inch square baking dish or a 9-10 inch tart dish
- Rubber spatula
Recipe Swaps and Variations:
Feel free to customize this recipe to suit your taste preferences. Here are some ideas to get you started:
- Ginger Twist: Add a little ground ginger to the carrot puree for an extra layer of warmth and flavor.
- Maple Syrup Substitute: Swap out the granulated sugar for maple syrup for a richer, more nuanced sweetness.
- Individual Servings: Instead of baking the souffle in a large dish, divide the mixture among individual ramekins for a charming presentation.
Storing Leftovers:
If you happen to have leftovers (which is rare with this irresistible dish!), you can store them in the refrigerator for 2-3 days. Simply cover the dish with foil or transfer the souffle to an airtight container. To reheat, place it in a preheated 350°F oven for 15 minutes or until warmed through.
FAQ
Q: Can I make this dish ahead of time? A: Absolutely! Carrot Souffle can be prepared in advance and reheated when ready to serve. Simply follow the recipe instructions up to the baking step, then cover and refrigerate until needed. When ready to serve, bake as directed.
Q: Can I freeze Carrot Souffle? A: While it’s best enjoyed fresh, you can freeze Carrot Souffle for up to 3 months. Allow it to cool completely, then wrap tightly in plastic wrap and foil before placing it in the freezer. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven before serving.
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Carrot Souffle
Equipment
- Food processor
- 9-inch square baking dish or a 9-10 inch tart dish
- Rubber spatula
Ingredients
- 2 pounds carrots peeled and cut into chunks
- 1/2 cup butter
- 1/2 cup granulated sugar
- 4 large eggs
- 5 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Optional Garnish: powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish or a 9-10 inch tart dish.
- Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
- Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
- Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking powder, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
- With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
- Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
- Serve warm, sprinkled with powdered sugar if desired. Enjoy!