This carrot souffle is a dish I first came across in a client’s home. Not just any client, my favorite one. The one who went on to become one of my closest friends. We were invited to Passover dinner and family style version of this dish was being served. That was also the night I was introduced to the world famous, delicious Toffee Matzoh Crunch. That recipe is for another day (and trust me it will have its day!), but for today we will discuss this delicious, lightly sweetened Carrot Souffle.
Steam carrots until almost fall apart tender and puree until completely smooth. Add in butter, sugar, baking powder, egg and vanilla. Add in the flour last. Continue to puree until completely combined.
Put about ¼ cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
Cook at 350 degrees for 1 hour.Allow to cool for about 10 minutes to make removal easier.
Individual Carrot Souffles
- Yield: 9
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Course: Side
- Cuisine: American
- Author: Sabrina Snyder
- 2 lbs peeled carrots
- 1 stick butter , room temperature
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoons vanilla
- 2 tablespoons flour
- 3 eggs
Note: click on times in the instructions to start a kitchen timer while cooking.
- Steam carrots until almost fall apart tender and puree until completely smooth.
- Add in butter, sugar, baking powder, egg and vanilla.
- Add in the flour last.
- Continue to puree until completely combined.
- Put about ¼ cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
Cook at 350 degrees for 1 hour.
Allow to cool for about 10 minutes to make removal easier.
Yield: 9 , Amount per serving: 182 calories, Calories: 182g, Carbohydrates: 17g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 82mg, Sodium: 181mg, Potassium: 410mg, Fiber: 3g, Sugar: 10g, Vitamin A: 17232g, Vitamin C: 6g, Calcium: 73g, Iron: 1g
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