Carrot Soufflé
This carrot soufflé is the perfect balance of sweet and savory, with a delicate texture that makes it feel extra special.
Ingredients
- 2 pounds carrots, peeled and cut into ½-inch pieces
- 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
- 1¼ teaspoons salt
- Pinch cayenne pepper
- ¼ cup milk
- ½ cup (packed) light brown sugar
- ⅓ cup plain bread crumbs
- 1 teaspoon baking powder
- 1¼ teaspoon finely grated fresh ginger (see note)
- ½ teaspoon ground cinnamon
- 5 large eggs
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Cook the carrots until soft, 10 to 15 minutes. Drain the carrots and, while still hot, transfer to the bowl of a food processor fitted with the metal blade. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
- Add the salt, cayenne pepper, milk, brown sugar, bread crumbs, baking powder, ginger, cinnamon, and eggs to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have the consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50 to 60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
- Note: Check out some simple tips on how to peel, grate, and chop fresh ginger.
Nutrition Information
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- Per serving (6 servings)
- Calories: 393
- Fat: 20g
- Saturated fat: 11g
- Carbohydrates: 47g
- Sugar: 35g
- Fiber: 5g
- Protein: 8g
- Sodium: 670mg
- Cholesterol: 197mg