Carrot Souffle
Hi Gardening and Wellness Friends 👋🏼
If you planted the first set of carrots of the fall season back in August, then you will be harvesting any day now. When I have an abundance of carrots, this is one of my favorite recipes. It’s creamy, slightly sweet, easy to make and the perfect flavors to welcome in fall.
Ingredients
1 3/4 pounds peeled carrots
3/4 cups sugar
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 eggs
4 tablespoons softened, room temperature butter
1/8 cup flour (can be omitted if gluten intolerant-will leave the souffle creamier similar to the texture of custard and not as dense- will need to increase baking time an extra 10 to 15 minutes if omitting flour)
optional: 1/2 teaspoon cinnamon and/or 1/2 teaspoon nutmeg and/or a pinch of clove
Instructions
Preheat oven to 350 degrees
Steam the carrots in a large pot for 12-14 minutes or until very tender
Into a blender add the carrots, sugar, baking powder, vanilla extract, eggs, butter and optional spices if using
Mix until everything is creamy with no chunks of carrots
Add in the flour (if using) and pulse a couple of times until just combined
Pour into an 8×8 casserole dish and bake for 50 minutes or until golden brown on top
Enjoy!
Tell me, have you ever made carrot souffle?
Until next time…..
🌿To our health and the health of our gardens🌿
Tina