Description
This Carrot Soufflé is a light, fluffy, and slightly sweet side dish that’s a perfect addition to any meal. With a delicate texture and a hint of vanilla and cinnamon, it’s a wonderful balance of sweet and savory flavors. It’s great for special occasions, holidays, or anytime you want to impress your guests with a delicious and unique dish.
Ingredients
Scale
- 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
- 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 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
- If you prefer a smoother texture, you can add an extra tablespoon of milk or use a hand mixer to whip the mixture before baking.
- For extra flavor, you can top the soufflé with a sprinkle of Parmesan or breadcrumbs before baking.
- This soufflé can be made a day ahead and refrigerated before baking. Let it come to room temperature before placing it in the oven.
- For a lighter version, substitute the butter with olive oil and the milk with a plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg