Now that Thanksgiving is almost upon us I have to share with you an old family favorite. Carrot souffle has been served at our dinner table every Thanksgiving since as long as I can remember. It is sweet, smooth, creamy and incredibly easy to make. You will love it and if you have kids, be prepared for them to ask for seconds. I always make a double batch since one recipe sometimes, I am embarrassed to say, barely feeds my husband, I, and the kids. If you have been looking for a new recipe to add to your dinner table this holiday I am happy to say that your search is over.
1 pound carrots, cut into 1 inch pieces
3/4 cup maple syrup (or honey)
2 tablespoons organic whole cane sugar or sucanat
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons whole wheat pastry flour (or 1 tablespoon arrowroot flour)
1 stick unsalted butter, melted and cooled for 5 minutes
2 large eggs
1/2 teaspoon ground cinnamon
In a medium saucepan simmer carrots in 1/2 cup of water until tender. Drain well. In a food processor or blender add carrots and remaining ingredients and blend until smooth. Pour into a 1 1/2 qt. baking dish. Bake at 350 degrees for 1 hr. until golden around the edges.
*This recipes freezes beautifully. Freeze the souffle before baking and just make sure to let it completely thaw before baking.
Photo credit: Helene Dujardin – used with permission
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