Try this carrot soufflé for dinner parties, holidays, Sunday dinners, and even a special night in.
My first and only detention in high school was for reading cooking magazines in class. Nothing like some Bon Appetit, Cooking Light, or Gourmet to set a bad example for the other students. So, I went to detention… and read more magazines there.At the time, my planner was full of the recipes I had planned out for the evening’s dinners and — as you can probably guess– I squeezed my class assignments in the margins. It was around this time that Cooking Light emerged as my favorite magazine. Fast forward to college. On one of my most memorable trips home, my mom tried out Cooking Light’s New Carrot Soufflé. Not technically a souffle, but with sufficient airiness to make it its own new classic. The sweetness of the carrot, anchored by eggs, balanced with the richness of butter, and heightened with a touch of vanilla and salt. All baked together to form a light and velvety scoopable dish. This quickly became a holiday regular that mom and I made for Easter, Thanksgiving, Christmas, and even Mother’s Day. In recent years, however, I wanted to remix it a bit. To grow it up and have it reflect the new flavors I was coming to love. First I replaced the white sugar with a natural sweetener to amplify the flavor of the carrots. Then, I changed out non fat sour cream with creme fraiche, adding more richness and depth of flavor. What results is a luscious and heartwarming dish. One my brother-in-law says is proof of how I can find a way to make any vegetable taste good. One that is a new rendition on a tradition we’ve enjoyed throughout the years.
A light, velvety dish perfect for special dinners, holidays, and sunday suppers.
- 2 lbs. carrots, peeled and cut into about ½ inch chunks
- 2 T. unsalted butter
- 3 eggs
- ½ c. honey
- ¼ c. creme fraiche
- 1 tsp. vanilla extract
- 3 T. all purpose flour, Use gluten free flour for a gluten free dish
- 1 tsp. baking powder
- ¼ tsp. Salt
- Non-stick cooking spray
- Preheat oven to 350 degrees. Boil carrots in salted water for about 15 minutes, or until they can be pierced easily with a fork.
- Drain carrots, leaving them in the pan. Add the butter to the pan and cover until butter melts.
- Add eggs to high speed blender or food processor and blend for about 15-30 seconds, or until frothy. Add honey, creme fraiche, and vanilla. Pulse a few times or until just combined.
- Add flour, baking powder, salt, and carrot & butter mixture to the egg mixture and process or blend on medium to high speed, until mixture is smooth and pureed like a smoothie.
- Pour pureed mixture into a 8x8” square baking pan sprayed with non-stick cooking spray. Bake for 40-45 minutes, or until firm when shaked and just starting to brown around the edges.
- Remove from oven, let cool about 5-10 minutes and then sprinkle with powdered sugar before serving if you wish.
If you don’t have or can’t find creme fraiche, you can substitute with full fat greek yogurt. I realllly recommend creme fraiche, though, for the brightness and richness that it brings to the dish.
If your family gets hungry like mine does at the holidays, you may want to double this recipe. It's often scooped up for seconds is almost always our most sought over leftover.
Adapted from Cooking Light’s Carrot Soufflé recipe (https://www.myrecipes.com/recipe/carrot-souffl-0)