Archive for the ‘souffle’ Category

Carrot Souffle

While I hardly ever post recipes for savory dishes (I hardly ever use recipes), this one is worth mentioning. I also promised some people out there to get this recipe out there. I first made this as a Thanksgiving side dish in 2002. It was my first holiday dinner with my now husband, then boyfriend. Here in Canada, Thanksgiving is celebrated in October, where in the States it is in late November. Since I had a few days off from work, I flew to Calgary to make a traditional dinner for my boyfriend (now husband) and his closest 12 friends. The menu? here  it is:
Stuffed turkey breast w/saugage,fennel and golden raisins
Stuffed pork roast w/winter fruit
Creamed onions
Carrot soufflé
Butternut squash with orange, ginger & honey
Sweet potato casserole
Brussel sprouts with maple and mustard
String beans with pine nuts and basil
Cranberry sauce with dried apricots and cardamom
Blue cheese biscuits
Spiced pumpkin muffins

And that didn’t even include the dessert! We have such great memories of that evening. Good food and great friends, you can’t really beat that, can you?

Now I realize I am going on about Thanksgiving when it is late May, but it all comes back to the carrot souffle. I still make this a few times a year and each time remember how delicious it is. It originally had 1/4 c more sugar in it but I have found that it is too sweet, so over the years I have cut down on the sugar, but it is up to your own taste when baking things. I recently made this for a pot luck brunch at a friend’s house and had every husband and child raving about it. Children who can’t stand veggies love this- I swear.  It’s almost sweet enough to be dessert. Oh, did I mention  the best part? It is one of the easiest things to prepare. It’s springtime, so get some veggies into the ones you love today. Bake on…


7  Cups chopped carrot (I use a 2lb bag)          
1/3 cup sugar
¼ cup light  sour cream
3 tablespoons flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 1/2 tsp vanilla
¼ tsp salt
3 large eggs, lightly beaten

1 tablespoon powdered sugar for garnish after baking

Preheat your oven to 350.  Lightly spray a 2 quart baking dish with cooking oil (such as PAM)

Cook carrots until very tender, about 10-15 minutes, drain. Place in food processor until smooth. Add sugar and next 7 ingredients- pulse to combine.Spoon mixture into 2 quart baking dish coated with cooking spray. Bake at 350 for 40 minutes until puffed and set. Let cool. Sprinkle with powdered sugar before serving.

Can be prepared the night before and then baked the next day.

Source: Cooking Light, November 2002

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