Tasty Bites: Carrot Soufflé

By Beth V

Looking for an incredibly delicious, easy all-purpose side dish that will certainly please every palate in your household? This one features carrots, a seasonal ingredient that is full of healthy beta-carotene, fiber, antioxidants, and vitamins A, K and C and potassium and is said to help reduce cholesterol, heart-attack risk and cancer risk.  My mom always said they are good for your eyes.  Did your mom say that, too?

My sister, Bonnie, introduced this recipe to me and it has been universally enjoyed by every adult and child who has tried it. The carrots undergo a bit of a makeover. After being cooked until soft, they are pureed and baked together with eggs, butter, cinnamon, sugar and a few other ingredients into a smooth, rich, custardy soufflé. The total cooking time on this dish is a little over an hour, but the active preparation time is less than five minutes. The rest of the time can be spent doing other things while the oven does its magic; just don’t forget to set your timer.

We start with a pound of carrots. I used the peeled and cut “baby” carrots, which also cut down on preparation time, but any carrots will work. Cover with water and bring to a boil. Cover and simmer until the carrots are easily pierced through with a fork, about 40-45 minutes.

Drain the carrots and place in the bowl of a food processor or blender. Add 3 eggs, ½ cup sugar, ½ cup butter, 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla and ¼ teaspoon cinnamon right into the food processor or blender bowl. Process all of the ingredients together until smooth and uniform in texture, about 30 seconds to 1 minute.

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