July 16, 2011

Cooking Challenge: Carrot Souffle

When you hear the word "souffle", what comes to mind? Probably not carrots.  I had a really good feeling that I would like this recipe and Adam would be confused by it.  The whole "sweet side dish with dinner" thing throws him off.  Should have seen the first time I baked a sweet potato...

However, if YOU dig mixing sweet with savory then this is totally up your alley.  Here's what you'll need (the amounts are what I used, click the link for the original recipe):

Carrot Souffle
  • two pounds of carrots, chopped
  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 teaspoon powdered sugar (for dusting)
1. Start by bringing a large pot of salted water to a boil.  Add your chopped carrots and boil until tender.  This probably took about 25 minutes or so for me.

2. When your carrots are tender, you need to mash them up.  Some reviewers on Allrecipes suggested doing this in a blender, but mine was in the dishwasher and I was too lazy to wash it by hand.  I used my potato masher and made sure there were no big lumps left...this took a while.  And while I was doing it I added a better potato masher to my mental shopping list. I actually cooked and mashed my potatoes a couple days ahead of time and then just threw them in the fridge until I needed them.

3. To the carrots add: melted butter, sugar, flour, baking powder, vanilla, and eggs.  Mix well.

4. Pour into a two-quart casserole dish and sprinkle with powdered sugar.

5. Bake for 45 minutes (the recipe calls for 30 minutes, but I wanted the top to brown a little).

After baking. Yeah, the powdered sugar kind of disappears.  Sort of useless.

I was thinking that this dish was very Thanksgiving-ish so I went with it.  Instead of roasting a turkey, I roasted a chicken.  In the crock pot!

I also made a boxed brown rice/bulgur mix seasoned with roasted garlic and olive oil.  To make it my own I added broccoli, pecans, and parmesan cheese. I like some sort of bread/roll with my dinner (I'm a woman.  I like my carbs), so I heated up some whole wheat drop biscuits I had made a while back and threw in the freezer.  This was a mistake as the biscuits tasted like the freezer.  haha.  Not sure what went wrong there.  Nonetheless, here's Adam's plate:

And HERE's a certain kitty checking out Adam's plate:

The Verdict: We both liked the carrot souffle a lot. I had two servings! I think next time (and there WILL be a next time!) I'll add a little cinnamon.  Adam said it taste a lot like sweet potatoes, and it really does.  I think you could definitely add in some carrots the next time you make sweet potato casserole.

Thanks for the new recipe, friends! Stay tuned for the next challenge! We'll be tackling an ingredient that we all know and love... chicken!

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  1. I'm so glad you tried this recipe...it looks awesome! I love the picture of Jonesy eyeing the plate! I'll have to try this recipe for sure. Can't wait to see what you have in store for chicken! ~Kim

  2. Going to have to try this sometime soon, looks great!

  3. Thanks for the recipe. I am more of a corn souffle person myself, but my mom and brother always order carrot souffle at this restaurant we visit sometimes. I know they will appreciate the recipe so they can enjoy it at home. Thanks for sharing!

  4. Thank you so much for stopping by Cast Party Wednesday last week. I really appreciate you sharing your recipe with us. I hope you will join us again for another awesome party filled with yummy recipes.
    Thanks Again!

  5. Ths looks really good - my kids will love it!
    Stopping by from the CSI party :)


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