carrot soufflé

carrotsouffle

remember when i told you i didn't like carrots? well, i still don't. but we had about a pound of the orange guys in the fridge, and i had to find something to do with them.

enter, carrot soufflé.

i had my first encounter with this dish at my shower, and decided to give it a shot with the leftover carrots. this is probably a more autumn-appropriate recipe, but since carrots are easy to come by year-round in the supermarket, i'll share it with you now. while most of the recipes i saw were loaded with fat and sugar, i was able to find one on the lighter side (and rave reviews always help). i chopped the carrots, threw them in the food processor along with the other ingredients, and voila, a silky smooth mixture ready to be baked. this was great as a side dish two nights in a row (a few minutes in a hot oven and your leftovers are ready) with fiancé approval!

carrot soufflé : via cooking light

ingredients
7 cups chopped carrot
2/3 cup granulated sugar
1/4 cup fat free sour cream
3 tablespoons all purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

method
1. preheat oven to 350 degrees.
2. cook carrot in boiling water 15 minutes or until tender, drain. place carrot in food processor and process until smooth. add granulated sugar and next 7 ingredients (through eggs) and pulse to combine.
3. spoon mixture into a 2-quart baking dish coated with cooking spray. bake for 40 minutes or until puffed and set. sprinkle with powdered sugar.

+ you get a light and fluffy soufflé-like (because there are no beaten egg whites) casserole, sweet and comforting, but not too heavy. reminiscent of sweet potato pie, it is melt-in-your-mouth smooth, and the vanilla does wonders for the flavor. if you're like me and prejudiced against carrots, you may surprise yourself by having a second helping!