This carrot souffle is probably one of the more unexpected love stories of my kitchen. My friend, Emily, shared it with me as a way to use up the bazillion pounds of carrots that come in my winter CSA every other Wednesday. I tried it as our sweet potato replacement on Thanksgiving, and I fell in love. It is easy as pie to assemble (actually, easier than pie), and it has such a wonderful fluffy texture and mildly sweet flavor. I served it again last week when my husband's father and grandmother were in town (alongside some Swiss chicken and sauteed cabbage). My children required a boatload of coaxing to try it, but my 3year old adored it once she did (and that is a rare victory, my friends. The three-year-old adores NADA right now). So, I heart carrot souffle...and you will, too, if you follow my advice and make it.
-from Emily; original recipe source is Cooking Light--and I adapted to cut the sugar by over half. You're welcome
- 7 cups chopped carrots (about 2 lbs)
- 1/4 cup granulated sugar
- 1/4 cup light sour cream
- 2 T unsalted butter, melted
- 3 T flour
- 1 t. baking powder
- 1 t. vanilla extract
- 3 large eggs, lightly beaten
- 1/4 t. salt
Boil carrots for about 15 minutes, or until very tender. Drain and place in food processor. Pulse until smooth. Add remaining ingredients and process until smooth. Pour into a 2 qt baking dish (an 11x7 works well) and bake at 350 degrees for 40 minutes until puffed and set.