Author Notes: This recipe comes from my friend Chedva. It has a mellow golden flavor that is irresistible. It is tender and sweet; a fine foil to savory meats, an excellent Thanksgiving side dish, or even a delectable dessert. It emerges from the oven as a beautiful, steamy puff of air. It can easily be doubled. Please try it as written first before succumbing to the temptation to add autumn spices or grated citrus peel–it is just lovely and perfect as it is. —creamtea
Food52 Review: Don’t be intimidated by the word soufflé here. This recipe is a snap to put together, no fussy directions or paper cones or scary pan prep directions. You just cook the carrots, whiz everything in the food processor, and bake in a buttered dish. The soufflé is light and puffy, with crisp edges and a nice crusted top. It’s carroty and buttery and really just right. DO resist, as creamtea says, the temptation to add spices and citrus until you have tasted it in it’s pure form. Now that I have, I may fiddle a bit next time just for fun. – aargersi —aargersi
Serves: 8 – 10 as a side dish
Prep time: 20 min
Cook time: 35 min
large carrots (about 2 pounds), peeled and cut into chunks
cup butter, melted and cooled (or soy margarine, or cold-pressed safflower oil if you wish to keep it non-dairy)
scant cup all-purpose flour
cup granulated sugar
teaspoon vanilla extract
teaspoons baking powder
- Pre-heat oven to 350º. In a large pot of simmering water, cook carrots until tender. I usually add the largest-diameter chunks first and allow to simmer a few minutes, then the medium, then the thinnest for even cooking.
- Remove carrots from liquid, drain well and allow to cool enough so that the egg whites won’t cook when you add them.
- In the bowl of a food processor, combine carrots with remaining ingredients, and pulse until all is pureed, smooth and well blended (this can be done in batches if necessary). Alternatively, if you wish to prepare ahead of time, you can process the carrots with the egg whites, sugar and vanilla together with the oil (if using it in place of butter) a day ahead and refrigerate overnight in a sealed container. The next day, whisk together the flour and baking powder and add to the carrot mixture along with the melted butter (if using); you can either process or hand whisk these ingredients in a large bowl, but be sure to combine completely.
- Scrape carrot mixture into greased and floured 6-8 cup casserole, leaving space for expansion. Smooth and swirl with a spatula for a decorative effect. Bake for 30-40 minutes, until set, puffed and golden. Serve immediately.
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Photo by creamtea
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