Description
This delightful Carrot Soufflé recipe combines tender, puréed carrots with warm spices and a hint of sweetness, baked to a golden finish. It offers a unique blend of savory and sweet flavors, especially if cheese is added for a twist. Perfect as a comforting side dish or a light main course, this soufflé is easy to prepare and serves six.
Ingredients
Scale
Main Ingredients
- 4 medium carrots, peeled and chopped
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup milk
Optional Ingredients
- 1/2 cup shredded cheddar cheese (optional, for a savory twist)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Carrots: In a medium pot, bring water to a boil and add the chopped carrots. Cook until tender, about 10-15 minutes. Drain and let cool slightly.
- Prepare the Carrot Mixture: Transfer the slightly cooled carrots to a food processor or blender and purée until smooth.
- Combine the Ingredients: In a large mixing bowl, mix the puréed carrots with melted butter, brown sugar, vanilla extract, cinnamon, salt, and nutmeg until well combined.
- Add the Eggs and Flour: Stir in beaten eggs, flour, and milk until the mixture is smooth and homogenous.
- Optional Cheese Addition: If desired, fold in shredded cheddar cheese to add a savory depth to the soufflé.
- Bake the Soufflé: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray. Pour the carrot mixture evenly into the dish.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Serve & Enjoy: Garnish with chopped fresh parsley if desired. Serve the soufflé warm for the best flavor and texture.
Notes
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk.
- If you prefer a sweeter soufflé, increase brown sugar by up to 2 tablespoons.
- The cheddar cheese is optional; omit for a purely sweet soufflé.
- Make sure carrots are cooked thoroughly to achieve a smooth purée and tender texture.
- Use fresh spices for the best aroma and taste.
- Let the soufflé cool for a few minutes before serving to set properly.
