Holiday, SideMalia Howe

Carrot Souffle

Holiday, SideMalia Howe
Carrot Souffle

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.

Carrot Souffle

-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.