Sweet Carrot Souffle
From wholefoodhound 12 years ago
- 60 minutes to make
- Serves 5-6
This was a wonderful addition to Thanksgiving dinner; in fact, it could almost serve as dessert! I skipped over mashed potatoes entirely this year, and used this souffle in their place.
Ingredients
- 2 pounds carrots, chopped shopping list
- 3 eggs shopping list
- 1/2 cup butter shopping list
- 1/2 cup honey shopping list
- 1 1/2 Tbs rice flour shopping list
- 1 tsp baking powder shopping list
- 1 tsp vanilla extract shopping list
- cinnamon (to taste) shopping list
- Optional toppings: shopping list
- 1 Tbs. butter shopping list
- 1/2 c. pecans, chopped shopping list
- sprinkle of honey shopping list
How to make it
- 1) Preheat oven to 350 degrees F.
- 2) Optional: Sauté chopped pecans in butter until beginning to brown. Add honey and stir to combine. Turn off heat and set aside.
- 3) Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 20 minutes. Drain and rinse with cold water.
- 4) In a food processor, mix eggs. Then add carrots, melted butter, honey, rice flour, baking powder, vanilla extract, and cinnamon. Mix well and transfer to a buttered 8x8 casserole dish.
- 5) Bake in preheated oven for 30 minutes.
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