Gingerbread carrot soufflé in a baking dish.

Gingered Carrot Soufflé

Carrots, butter, brown sugar and eggs create a side with a delicate soufflé-like texture and seductively sweet taste.

Servings: 6

Ingredients

  • 2 pounds carrots, peeled and cut into ½-inch pieces
  • 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
  • 1 teaspoon salt
  • Pinch cayenne pepper
  • ¼ cup milk
  • ¾ cup light brown sugar, packed
  • ⅓ cup plain bread crumbs
  • 1 teaspoon baking powder
  • 1¼ teaspoon finely grated fresh ginger (see note)
  • ¾ teaspoon cinnamon
  • 5 large eggs

Instructions

  1. Preheat the oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.
  2. Bring a large pot of water to a boil. Cook the carrots until soft, 10-15 minutes. Drain the carrots and transfer while still hot to a food processor. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
  3. Add the remaining ingredients 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 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 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
  4. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

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