Updated: Dec 15, 2019
Feeling fancy enough to bring a soufflé to your holiday spread this year, but also wanting a generally easy process to get there? Go ahead and get your water boiling for a pound of carrots!
We all have that staple for the holiday dinner table, whether you personally make it or you just enjoy eating it. Carrot soufflé has proved the no.1 side dish on our spread year in and year out. And the best part? It's only 7 ingredients.
So let’s clear up some pre-conceived falsehoods about my favorite soufflé: carrots, did you say?! Gross. Take my word: you'll be pleasantly surprised just how good carrots can actually taste. This soufflé is velvety and delicate, while steam escapes the second you take a scoop of it.
I've made these here in individual ramekins; however, this recipe directs you to make it in one pie pan. Either way works and both give you the same great taste.
1 lb. carrots, boiled
1 1/2 cups sugar
1/2 cup (1 stick) butter, melted
3 Tbsp. flour
1 tsp. baking powder
1 Tbsp. vanilla extract
1. Boil 1 pound of carrots until they are soft enough to easily cut through with a fork (about 2 hours). Strain and set aside.
2. Melt butter in its own dish and let cool for at least 10 mins. In a separate bowl, combine flour, baking powder, and salt. In a blender, combine all ingredients together once carrots and butter have cooled to around room temperature.
3. Crack eggs separately to avoid egg shells falling in the mixture. Add vanilla extract to eggs and put in the blender. Blend until completely smooth.
4. Grease a glass pie pan with butter and use a teaspoon of flour to distribute around the pan. Roll the flour around until it’s adhered to the the butter layer.
5. Pour carrot purée into the greased & floured pan.
6. Bake at 350°F for 50mins, or until slightly golden on top. Please note - this is not a “puffy” soufflé. It will only lightly rise in the oven, so do not be alarmed when it doesn't spill over the sides like your classic souffles.
7. Enjoy for dinner or dessert! If serving for a dessert, I highly recommend serving these in individual ramekins with a dollop of whipped cream.