Carrot soufflé is a side dish that makes any meal feel a little more special. It’s especially popular around the holidays, but honestly, it’s delicious any time of year.
What makes this dish so appealing? It’s creamy, slightly sweet, and surprisingly versatile. It’s also incredibly easy to make, and you can even prepare it ahead of time, making it perfect for potlucks or busy weeknights.
Ready to learn how to make a delicious carrot soufflé? Let’s get started!
Ingredients You’ll Need
- Carrots: 3 pounds of peeled and sliced carrots. They’re the star of the show.
- Sugar: 1 1/2 cups. You can also substitute honey for a more natural taste.
- Eggs: 6 large eggs.
- Flour: 1/2 cup all-purpose flour.
- Baking Powder: 1 tablespoon.
- Butter: 1 1/2 cups, plus extra for greasing the dish.
- Spices: 1/4 teaspoon ground cinnamon. You can also use nutmeg.
Step-by-step instructions: Making carrot soufflé
Ready to try this recipe? Here’s what you’ll do:
Preparing the carrots
- Boil the carrots until they’re fork-tender. Use a big pot of salted water, bring it to a boil, add the carrots, and cook until they’re easily pierced with a fork. Then, drain them well.
- Preheat your oven to 350°F (175°C), and lightly butter two 1 1/2-quart baking dishes.
Creating the soufflé mixture
- In a food processor, put in the sugar and eggs. Pulse until they’re combined.
- Add the flour, baking powder, cinnamon, and butter. Pulse until everything’s smooth.
- Now, add the carrots and pulse a few times to combine.
Baking the soufflé
- Spoon the mixture into your prepared baking dishes.
- Bake until the soufflé is set — about an hour.
Tips and Tricks for the Perfect Soufflé
Want to make sure your carrot soufflé turns out amazing? Here are some pointers:
- Texture: Use a hand mixer if you like a little texture. For a super smooth soufflé, a food processor is your best bet.
- Prep Ahead: You can boil the carrots the day before and keep them in the fridge. You can also mix all the ingredients together and refrigerate for up to 24 hours before baking.
- Serving: Soufflés are best served right away! A little dusting of powdered sugar is a nice touch.
- Baking: Bake until the center is set and the top is golden brown. A toothpick inserted near the center should come out clean.
Storing and Freezing Carrot Soufflé
Want to make this ahead of time? Here’s how:
- Freezing: Combine the ingredients, then freeze for baking later. You can also bake the soufflé, let it cool completely, and then freeze it in an airtight container for up to 3 months.
- Reheating: Thaw the frozen soufflé overnight in the refrigerator. Reheat in a preheated oven at 350 degrees for 7-10 minutes, or until warmed through.
- Storage: Leftover carrot soufflé will keep in the refrigerator for 3-4 days.
To Conclude
Carrot soufflé is a treat. It’s easy to make and adds a touch of elegance to any meal, any time of year.
The recipe is simple, and the ingredients are easy to find. Why not give it a try? You might be surprised at how delicious this simple side dish can be.