Simply.Striking

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Carrot Souffle (Rolling Recipes Series 1.3)

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
4 eggs
2 tsp baking powder
1/4 cup all purpose flour

2 tbsp granulated sugar
1 tbsp butter
Hand blender or food processor

Directions

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.

3) Add the 1/4 cup butter, salt, and vanilla extract. With the blender or food processor, blend until smooth. Add the maple syrup and continue to blend.
carrots

puree with maple syrup

4) Add the ginger and nutmeg

puree with ginger

carrot purree with spices

5) Add the eggs and blend until the mixture is smooth.

puree with eggs

6) Add the baking powder and flour and blend until well mixed.

carrot puree

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.

sugar lined

8) Pour in the souffle batter and bake for 50-60 min. Until the top is golden brown.

finished carrot souffle

9) If you wish, sprinkle the top with powdered sugar before serving.

carrot souffle finished

One comment on “Carrot Souffle (Rolling Recipes Series 1.3)

  1. Pingback: Rolling Recipes Index | Simply.Striking

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This entry was posted on October 3, 2013 by in Entertaining, Family, Food, Recipes, Rolling Recipes and tagged , .
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