Carrots are a beautiful vegetable, they have vibrant color, savory taste and are very versatile in all recipes. When I think of carrots, I think of soups, stews, pot roast, soufflés, carrot cake, and so many more dishes that they complement so well. Carrots also make good snacks and they are good for you as well … what’s not to love about carrots in any dish?
When I need an extra vegetable on my dish that taste savory and adds great color to my dish, I usually go for the carrot soufflé. Here is my soufflé recipe, remember if you don’t want as much sugar in your soufflé you can cut back as much as you like or use a substitute as well. It’s not hard to change up the recipe to make it your own that matches your diet structure.
Delta’s Carrot Soufflé
2 lbs. Carrots
1/4 cup butter
1 cup sugar
6 tablespoons baking mix (I prefer Pioneer Baking Mix).
1 teaspoons vanilla extract
1/2 teaspoon nutmeg
About a tablespoon of powdered sugar for garnishing when serving (optional).
Start with boiling the 2 pounds of carrots (I usually choose to get already peeled baby carrots, but this is totally your choice). Boil them for about 30 minutes are until mash-able, the time will depend on how small are large your pieces are cut up into. Drain them when they are of a favorable tenderness and empty them into a large mixing bowl. Mash them with a potato masher until your desired consistency is desired, I like mine still kinda chunky. If you prefer to use a blender and take them down to a real soufflé style you can use a blender. After you’ve completed this you will add 1/4 cup butter, 3 eggs, 1 cup of sugar, 6 tablespoons mix, 1 teaspoon vanilla extract, and 1/2 teaspoon nutmeg and fold all of this together. After you have folded it together mix it with a whisk to be sure it is blended well.
Preheat you oven to 350 degrees while you a preparing your mixture. In a glass backing dish sprayed with nonstick baking spray. Depending on how thick you want your soufflé to be will decide the size of your backing dish. I prefer mine a little thicker so my backing dish of choice is a 8x11x2.75 casserole backing dish, but it is really up to you if you prefer it thinner you can use the standard 9×13 backing dish. I usually have to cook mine a little longer due to it being a thicker dish (so if you go with a 9×13 you could shorten your baking time). I start with about 45 minutes and keep an eye on it until the dish starts to brown a little around the edges and the bubbling has stopped completely. Remove from the oven and let it stand for at least 15 minutes and sprinkle the powdered sugar over the top prior to serving.
I enjoy serving this soufflé with a main course of meat like lamb, it complements it perfectly. I hope you will enjoy my rendition of carrot soufflé! Bon Appetit and enjoy!