Ingredients
- 5 large carrots
- 1 1/2 teaspoons lemon juice
- 5 tablespoons butter, softened
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt or to taste
- 1 teaspoon ground cinnamon
- 2 tablespoons freshly grated orange zest
- 1 cup milk
- 3 eggs, lightly beaten
- Chopped parsley for garnish
Cooking Instructions
- Peel the carrots and cut them into chunks. In a large saucepan of boiling water, simmer the carrots for about 15 minutes or until soft. Drain and set aside to cool slightly.
- In the workbowl of a food processor, puree the carrots. Add the lemon juice and pulse briefly to mix the lemon juice with the carrots.
- Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish with 1 tablespoon of the butter.
- In a large mixing bowl, combine the remaining butter, sugar, flour, salt, cinnamon and grated orange zest. Beat well. Add the pureed carrots and beat to combine. Add the milk and eggs and beat until smooth.
- Spoon the mixture into the prepared casserole dish and bake uncovered for about 35 minutes, or until the soufflé is puffy and golden brown. Sprinkle with a little parsley.
Substitution(s)
For a slightly different taste, use brown sugar in place of white sugar, and stir in 1/2 teaspoon of ground nutmeg with the rest of the spices.
Make-Ahead
This make-ahead dish can be prepared in several stages. The carrots can be cooked, pureed and seasoned with lemon juice up to 2 days before serving -- just keep them stored (and covered) in the refrigerator. The entire dish can be assembled early in the morning of the day you plan to serve it but again, leave it in the refrigerator until youre ready to bake it. When cooking this dish straight from the refrigerator, bake for about 55 minutes for best results.
Storage Tips
You can store leftover carrot soufflé for up to 2 days in the refrigerator.
Tips & Tricks
To take this dish to the next level, bake the carrot mixture in lightly buttered individual dishes and serve one to each guest. This will adjust the baking time for each souffle to about 20 minutes.
20 minutes
Cooking Time:
20 minutes
Ready In:
65 minutes
Baking Time: 35 minutes
How kids can help
Kids can help by beating the eggs, measuring the ingredients, and (for older kids) peeling and cutting the carrots into chunks.
More Thankgiving Recipes:
Nutty Butternut Squash
Caramelized Sweet Potato Fries
Ziti Butternut Squash with Ricotta
Cranberry-Filled Stuffing Patties
Even More Thanksgiving Recipes
- Comment
- Mixx It!
Kaboose
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter