Carrot souffle has been served at our dinner desk each vacation for so long as I can bear in mind. It’s candy, easy, creamy, and extremely straightforward to make.
Carrot soufflé is just like a candy potato casserole, however it’s creamier and smoother. And, whereas it’s referred to as a “soufflé,” there’s no having to be afraid that it gained’t rise. You mainly put all the pieces within the blender, pour right into a baking dish, and bake!
I at all times make a double batch since as a result of everybody at all times goes again for seconds! Should you’ve been on the lookout for a brand new recipe so as to add to your dinner desk this vacation, I’m pleased to say that your search is over.
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Carrot Souffle
- Prep Time: 10 minutes
- Prepare dinner Time: 1 hour 12 minutes
- Complete Time: 1 hour 22 minutes
- 1 pound carrots, reduce into 1 inch items
- 3/4 cup maple syrup (or honey)
- 2 tablespoons natural entire cane sugar or sucanat
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon arrowroot flour (or 2 tablespoons sprouted entire wheat flour)
- 1 stick unsalted butter, melted and cooled for 5 minutes
- 2 giant eggs
- 1/2 teaspoon floor cinnamon
Directions
- Place the carrots in a medium saucepan and canopy with water. Carry to a simmer and cook dinner till tender. Drain the carrots in a colander. Place the new carrots and remaining components right into a meals processor or blender and mix till easy. Pour right into a 1 1/2 qt. baking dish. Bake at 350 levels for 1 hr. till golden across the edges.
- *This recipes freezes superbly. Freeze the souffle earlier than baking and ensure to let it fully thaw earlier than baking.
