Carrot Souffle

Ingredients

• 1 pound chopped carrots (peeled)
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 6 Tablespoons unsalted butter
• 3 eggs (at room temperature)
• 3 Tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Peel and chop carrots into evenly sized pieces.

3. 3

   Place carrots in a saucepan and fill with water to about 2” above the carrots. Bring water to a boil. Reduce to a low boil and cook until carrots are very soft (pierce easily with a fork, about 15 minutes.) Drain water and allow carrots to cool slightly.

4. 4

   In a blender carafe, add the cooked carrots and all remaining ingredients. Blend on high speed for 1 minute.TIP - We like to cool down the cooked carrots before adding with the eggs to ensure that the hot carrots don’t start cooking them into scrambled eggs.

5. 5

   Transfer carrot mixture to a greased 1.5-2 quart baking dish. Bake for 40-45 minutes, until carrot souffle is puffed evenly across the top and begins to turn golden brown (or looks matte across the entire surface.)TIP - Be gentle handling the souffle so it does not fall. Do not open and shut the oven door during baking. Close the oven door gently when checking on the souffle at the end.

6. 6

   Allow souffle to set for 5-10 minutes before scooping into it.

7. 7

   Dust with powdered sugar for serving, if desired.