Delicious Carrot Souffle Side Dish Recipe
Perfect in the fall or as a holiday feast side dish, this pretty Carrot Souffle is a tasty twist on traditional souffles. With stunning color and amazing flavor, everyone raves about this side dish! From Carrie Vitt's cookbook: Deliciously Organic.
Ingredients
- 1 pound carrots, peeld and cut into 1-inch pieces
- ¾ cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 2 Tbs. plus 1 tsp. whole wheat pastry flour
- ½ tsp. ground cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- Nutmeg
Instructions
- 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.
Notes
Reposted from November 2017