Carrot Souffle Recipe
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)
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
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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