Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.
This is part 3 of our rolling recipe series 1. Where an ingredient from the previous recipe in the series is also featured in today’s. Maple syrup was the key sweetener in my Italian Style Forbidden Purple Rice Cake and is now again a key feature in this carrot souffle.
If you’re anything like me it is the first week of October and I am already pumpkin’d out from all the Pinterest posts I’ve been perusing. Or you are just looking for something different than the regular pumpkin or sweet potato dish. This carrot souffle is a fantastic and delicious alternative for a Thanksgiving dinner or just a comforting fall side dish.
Please do not feel overwhelmed or intimidated by a souffle, or this one anyways. Souffles, although delicate in texture, are not so delicate that you have to tip toe around the oven.
You will need
1.5 lbs of carrots (mini or chopped)
1 cup maple syrup
1/4 cup butter
1 tsp sea salt
1 tsp vanilla extract
0.5 tsp of ground nutmeg (cinnamon or cloves work as well, depends on your taste)
Fresh grated ginger, approx. 1/2 thumb size piece
2 tsp baking powder
1/4 cup all purpose flour
2 tbsp granulated sugar
1 tbsp butter
Hand blender or food processor
Heat oven to 350 degrees.
1) Steam carrots until very soft and tender, usually a good 25 minutes or more. The smaller you cut the pieces the faster it will soften.
2) Drain the water and place the carrots back in the pot. If you use a food steamer, you can use a medium bowl.
4) Add the ginger and nutmeg
5) Add the eggs and blend until the mixture is smooth.
6) Add the baking powder and flour and blend until well mixed.
7) Take a casserole dish and use the 1tbsp of butter to line the entire side of the dish. Pour in the 2tbsp of granulated sugar and coat the sides of the dish. This will create a rough surface for the souffle to climb up the side of the dish, helping to ensure that it rises high.
8) Pour in the souffle batter and bake for 50-60 min. Until the top is golden brown.
9) If you wish, sprinkle the top with powdered sugar before serving.