Carrot Souffle
Ingredients
- 2 pounds carrots washed, peeled, and diced
- 1 stick ½ cup softened butter + more for the baking dish
- 4 large whole eggs
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- ¾ cup granulated sugar use less for a more savory dish
- ¼ cup all-purpose flour
- 1 ¼ tsp baking powder
- ¾ tsp sea salt
Instructions
- All ingredients ready? Let's begin!
- Preheat the oven to 350°F. Grease the bottom and sides of a 2-quart baking dish with butter.
- In a large pot over high heat, boil enough water to cover the carrot pieces. Add a pinch or 2 of salt to the water. Add the carrots and cook for 16 minutes or until the carrots have softened when checked with a fork or a sharp paring knife. Drain the cooked carrots through a colander in your sink.
- Place the carrots, softened butter, vanilla, cinnamon, and eggs in a food processor. Pulse until the carrots are smooth.
- Add the sugar, flour, baking powder, and salt to the food processor and pulse until everything is well combined.
- Pour or spoon the souffle mixture into the greased baking dish. Place this in the preheated oven and bake for approximately 50 minutes until the souffle has risen and set. The top will be golden brown.
- Remove the souffle from the oven and allow it to rest for 3 to 5 minutes.
- Serve the souffle while warm.
Nutrition
Calories: 362kcal | Carbohydrates: 44g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 652mg | Potassium: 542mg | Fiber: 4g | Sugar: 32g | Vitamin A: 25910IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 1mg