We’ve been dying to incorporate this dish into a gourmet dinner at our house ever since we first tried it a few years ago. It’s an often requested dish introduced to us by Adam’s Aunt Lynne, and it’s always a big hit at family dinners. Unfortunately devoting a full hour of oven time (and space!) is not always easy… but thanks to our new DOUBLE OVEN, we got to include this one in our US Thanksgiving dinner.
This is a savoury souffle, but has plenty of sweetness to it that it could almost be a dessert. It’s got a nice heaping of butter (or margarine), along with a lot of brown sugar. Our first attempt turned out beautifully, and I’m happy to say we’ll be making it again soon.
Carrot Souffle – Serves 6
- 2 lbs. carrots, sliced
- ½ cup softened butter, cut in chunks (original called for margarine, to keep it parve)
- 3 eggs
- ¾ cup brown sugar, firmly packed
- ½ cup flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- Cook carrots in boiling salter water until tender, about 10 – 15 minutes Drain well
- In a food processor, process carrots with butter until pureed, about 20 – 30 seconds
- Add remaining ingredients and process until blended, about 15 seconds
- Pour into a greased 1 ½ quart soufflé or baking dish. Place dish into a pan filled with 1” of water.
- Bake uncovered at 350 degrees for about 1 hour. Serve immediately. Souffle will sink slightly upon cooling.
Note: To avoid reheating, you may prepare the batter earlier in the day, omitting baking powder and soda. Refrigerate until 1 hour before serving time. Stir in leavening (baking powder & baking soda) and mix well. Bake as directed.