Description

This Carrot Soufflé is a delightful, tender baked dish that perfectly balances the natural sweetness of carrots with warm spices and a hint of vanilla. It can be prepared as a sweet side or with optional cheddar cheese for a savory twist. Easy to make, this soufflé is a comforting addition to any meal, offering a light, fluffy texture and a deliciously rich flavor.

Ingredients

Scale

Vegetables

4 medium carrots, peeled and chopped

Dairy

1/2 cup unsalted butter, melted
1/4 cup milk
1/2 cup shredded cheddar cheese (optional, for a savory twist)

Dry Ingredients

1/4 cup brown sugar, packed
1/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg

Other

1/2 tsp vanilla extract
2 large eggs, beaten
1 tbsp chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Carrots: In a medium pot, bring water to a boil and add the chopped carrots. Cook until the carrots are tender, about 10-15 minutes. Drain the water and let the carrots cool slightly.
Prepare the Carrot Mixture: Once the carrots are slightly cooled, place them in a food processor or blender and purée until smooth.
Combine the Ingredients: In a large mixing bowl, combine the puréed carrots, melted butter, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Mix well until all ingredients are combined.
Add the Eggs and Flour: Stir in the beaten eggs, flour, and milk until smooth and fully incorporated.
Optional Cheese Addition: If using, fold in the shredded cheddar cheese for a savory twist.
Bake the Soufflé: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or soufflé dish with butter or cooking spray. Pour the carrot mixture into the dish.
Bake: Bake the soufflé for 40-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Serve & Enjoy: Garnish with fresh parsley if desired and serve warm.

Notes

For a savory version, incorporate the cheddar cheese and omit or reduce the brown sugar.
Ensure carrots are well drained before blending to avoid a watery mixture.
If you don’t have a food processor, a high-powered blender works well.
Leftovers can be refrigerated and gently reheated in the oven or microwave.
This soufflé pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal.