Delicious Carrot Souffle Side Dish Recipe
It's as good as dessert. Taken from Carrie Vitt's Deliciously Organic cookbook. Feel free to double the recipe!
- 1 pound carrots, peeld and cut into 1-inch pieces
- 3/4 cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 2 Tbs. plus 1 tsp. whole wheat pastry flour
- 1/2 tsp. ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
Preheat oven to 350 and adjust rack to middle position. Butter an 8x8 baking dish.
Bring an inch of water to a simmer on medium-low heat in a medium saucepan. Add carrots, cover, and simmer for 15 minutes until tender. Drain well.
Pour cooked carrots into a food processor. Add maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter, and puree. While the machine is running, add eggs, one at a time through the tube. Process until smooth. Pour carrots into the pan.
Dust with nutmeg; bake for 1 hour or until set and edges are golden brown.
Easy tip: This dish freezes well. After pureeing, pour into a covered container and freeze. Thaw, pour into pan, and bake as stated above, when ready to use.