Carrot Souffle
Description:
If you’re not a carrot lover, not to worry, it tastes like the filling in a squash pie. If you don’t like squash pie, well, I guess it tastes like carrots. This delightful dish combines the sweetness of carrots with the warmth of cinnamon, ginger, and allspice, creating a comforting and flavorful experience reminiscent of a cozy autumn dessert.
Recipe Category: Vegetable
Keywords: Low Protein, < 60 Mins
Nutritional Information (per serving):
- Calories: 186.5
- Fat Content: 11.8g
- Saturated Fat Content: 6.9g
- Cholesterol Content: 83.6mg
- Sodium Content: 153.1mg
- Carbohydrate Content: 17.6g
- Fiber Content: 2g
- Sugar Content: 12.8g
- Protein Content: 3.5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Frozen carrots |
| * | Fresh carrots |
| 1 tsp | Salt |
| 3 cups | Milk |
| 1/2 cup | Flour |
| 3-5 | Sugar |
| 1/2 cup | Eggs |
| 1 | Cinnamon |
| 1 tsp | Ginger |
| 1 tsp | Allspice |
| 1/4 cup | Butter |
Instructions:
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Cook the frozen carrots until very tender in salted water.
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Drain the cooked carrots and mash them into a smooth consistency.
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In a large mixing bowl, combine the mashed carrots with milk, flour, sugar, eggs, cinnamon, ginger, allspice, and butter.
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Mix all the ingredients together using an electric mixer until the mixture is smooth and well combined.
-
Preheat your oven to 350°F (175°C).
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Transfer the carrot mixture into a greased baking dish, spreading it out evenly.
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Bake the carrot souffle in the preheated oven for approximately 45 minutes, or until it is set and lightly golden on top.
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Once baked, remove the carrot souffle from the oven and allow it to cool slightly before serving.
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This carrot souffle can be made a day ahead and reheated in a 350°F (175°C) oven for a few minutes before serving to warm it through.
Enjoy your delicious Carrot Souffle! 🥕🍽️
