I hope everyone got their favorite must-have holiday food. We all have at least one. My husbands family has a lot: Easter Bread and Scrippelle (crepes in broth) on Easter, Italian Turkey Stuffing on Thanksgiving and Holiday Soup on Christmas, and many others. The only “must-have” I had as a kid was pineapple stuffing on Easter. It was my dish to contribute to Easter until my sister-in-laws husband started bringing it. I needed a new dish so a couple years when I found this Carrot Souffle recipe I was excited to try it as the replacement. I made a half recipe trial and it was delicious. Still, I wasn’t sure it would be well received so I only brought a half recipe to Easter dinner and, happily, it was enjoyed by all. It may not be a “must-have” but there’s never much left and my four-year old eats it so that’s good enough for me!
This recipe comes from Cooking Light. The original recipe calls for fat-free sour cream; I use full fat. It calls for 7 cups chopped carrots (about 2 pounds); to eliminate the scrubbing and chopping I use baby carrots. To cut the recipe in half, halve all ingredients and use 2 eggs.
Carrot Souffle — 8 servings (serving size 1/2 cup)
- 2 pounds baby carrots
- 2/3 cup sugar
- 1/4 cup sour cream (full fat)
- 3 TBSP all-purpose flour
- 2 TBSP butter, melted (optional)
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
- 3 large eggs, lightly beaten
- Preheat oven to 350°F. Lightly grease a 2 quart dish.
- Cook carrots until tender, drain and cool under cold water.
- Place cooled carrots in food processor or blender and process until smooth.
- Add sugar through eggs and pulse to combine.
- Pour into prepared dish and bake 40 minutes or until puffed and set.
NOTE: The last two times I made this I omitted the melted butter and it was just as good.
I just thought that it might be fun to cook these in individual ramekins! The cooking time would be significantly less. If I get around to trying it I’ll update this post.