Description
Light and fluffy carrot soufflé baked with sweet carrots and a delicate topping, perfect for holidays or weeknight dinners.
Ingredients
2 pounds fresh carrots, peeled and chopped
3 large eggs, separated
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1/2 cup milk
2 tablespoons melted butter
1 teaspoon baking powder
Optional topping: 1/2 cup crushed crackers or breadcrumbs, 2 tablespoons melted butter
Instructions
1. Preheat oven to 350°F and grease casserole dish
2. Boil carrots 12 minutes until tender
3. Mash or puree carrots and cool slightly
4. Beat egg yolks with sugar, salt, vanilla, cinnamon, milk, and butter; mix with carrots
5. Beat egg whites until stiff peaks form
6. Gently fold egg whites into carrot mixture
7. Pour into casserole dish and spread evenly
8. Add optional topping
9. Bake 30–35 minutes until lightly golden
10. Cool slightly before serving
Notes
Tips:
– Use fresh carrots for best flavor
– Add nutmeg or ginger for warm spice variation
– Substitute some carrots with sweet potato for variation
– Fold egg whites gently for airy texture
– Add shredded cheese for savory twist
Storage:
– Refrigerate leftovers in airtight container for up to 3 days
– Reheat in oven at 300°F gently
– Avoid freezing; soufflé may collapse
Serving & Pairing:
– Serve with roasted poultry or ham
– Pair with mashed potatoes or stuffing
– Garnish with fresh parsley or chives
– Serve with light salad for weeknight meal
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg