Carrot Souffle Recipe

If you don't have the Deliciously Organic cookbook by Carrie Vitt, I highly recommend it. Many of my new favorite recipes including this one has come from that cookbook. She also has a website, www.deliciously organic.net She often will post recipes and tips on her website. Carrie also has meal plans for a variety of diets if you would like to order one. (You do have to pay but I've read a lot of great reviews that would make it worth it.)

A few weeks ago, after I was feeling better from my first cluster headache episode, I wanted to cook badly. I had my chicken out from the freezer. We had also gotten multiple bunches of carrots in our CSA. I wanted the carrots to be a great side dish. I'm not a big fan of roasted carrots or constantly eating raw carrots. I wanted to play around with the ingredient. I went to my kitchen "bibles". (please let me know if you want me to do a review of the several cookbooks that I LOVE cooking out of. I'll do a post on that soon then). One of the recipes that I had found was carrot souffle out of the Deliciously Organic cookbook. She indicated that people tend to think negative thoughts when they hear the recipe name. However, these same people came back and wanted the recipe.

Carrot Souffle is apparently a southern staple. I personally think it should be a staple in my house as well. It's a great way to hide vegetables in your dishes. Chris has gone so far to request it for Thanksgiving. It is a great fall recipe and a great recipe to use up those carrots!






Carrot Souffle: (Deliciously Organic Cookbook)


Ingredients

1 lb carrots, peeled and cut into 1 inch pieces

3/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

2 tablespoons plus 1 teaspoon whole wheat pastry flour

1/2 teaspoon cinnamon

1/2 cup butter melted

2 large eggs







Directions:

1. Preheat oven to 350 and adjust rack to middle position

2. Bring inch of water to simmer on med-low heat in med saucepan. Add carrots, cover, simmer for 15 minutes or until tender. Drain well

3. Pour cooked carrots into food processor (or blender). Add maple syrup, flour, vanilla extract, baking powder, cinnamon, melted butter and puree. While machine is running, add one egg at a time though the tube. Process until smooth. Pour carrots in pan. Bake for an hour or until set and the edges are golden brown.




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Paul Walker

Comments

  1. Sounds yum! We often steam baby carrots, drain, then add some cinnamon, nutmeg, butter, and salt. Just a little of each.

    ReplyDelete
    Replies
    1. Yum. I love all things that include cinnamon!

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  2. Would this work with egg whites or does it need to be whole eggs?

    ReplyDelete
    Replies
    1. Egg whites are actually what make souffles really good. This recipe just happened to call for 2 eggs. I'm sure if you use egg whites, it will make it fluffy, Just make sure the egg whites are room temp and raised to a peak a bit before you add them to the mixture.

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