Carrot Souffle
Submitted by dmc23
Buttery carrot souffle pureed until silky and baked with a crunchy brown sugar corn flake topping. Sweet, savory, and the side dish everyone fights over at holiday dinners.
YIELD
1 soufflePREP
15 minCOOK
45 minREADY
60 minCall it a souffle, call it a casserole, call it whatever you want. Just make sure you call everyone to the table when it comes out of the oven.
Cooked carrots get pureed with eggs, butter, sugar, and a hint of nutmeg and vanilla until completely smooth. It bakes into something fluffy and custard-like, almost sweet enough to be dessert but savory enough to sit right next to the turkey.
The topping seals the deal. Crushed corn flakes (or walnuts if you prefer) mixed with brown sugar and butter, sprinkled on during the last few minutes of baking. Golden, crunchy, slightly caramelized.
This is the dish that turns people who think they don’t like carrots into believers.
Kitchen Tips
- Use a blender, not a food processor. The blender gives you a much smoother, lighter puree that bakes up fluffier.
- Cook the carrots until they’re very tender, almost falling apart. They need to puree completely smooth.
- Add the topping only during the last 5 to 10 minutes so it gets crisp without burning
- This reheats well the next day. Cover with foil and warm gently to keep the topping from getting too dark.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter.
Set aside.
Purée the cooked carrots and the eggs in a blender (do not use a food processor).
Add the sugar, flour, vanilla, butter, nutmeg and salt and blend.
Pour into a 1½-quart pan or souffle dish and bake for 40 minutes.
Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.
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