Google

Try the Primal Palate mobile app

Click here

Carrot Souffle, Revisited

Carrot souffle is one of my all time favorite side dishes. We made this grain free for the first time last Thanksgiving, and the recipe was so wonderful that we had to put it in Make it Paleo. My dads mom, my Grandma Jo (another cooking inspiration of mine) is the one who always made this fantastic dish. I was able to get the recipe from her a few years ago, and once I went grain free I knew I had to attempt to make this dish with some healthier substitutions.

The original recipe called for white flour and sugar. In our first version of the carrot souffle we substituted coconut flour for the white flour, and pure maple syrup for the sugar. Little did we know, this recipe does not need any added sweetener at all. You would absolutely not know the difference with or without it, so for The 21 Day Sugar Detox we decided to revisit this recipe without the added sweetener. It was amazing! I really think I could live on carrot souffle and mashed cauliflower for the rest of my life and be perfectly happy. However, I would miss meat :)

Ingredients:

  • 2 pounds of carrots, peeled and chopped into large chunks
  • 1 quart of organic chicken stock (we used home made)
  • 1/2 cup coconut oil or grass fed butter
  • 2 tablespoons fresh lemon juice
  • 3 pastured eggs
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon coconut flour
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons minced onion
Process:
  1. In a large soup pot, boil carrots in chicken stock until soft, about 20 minutes.
  2. Preheat oven to bake at 350.
  3. Drain carrots from chicken stock, and place in a food processor or high speed blender.
  4. Puree carrots until smooth.
  5. Add coconut oil, lemon juice, eggs, salt, cinnamon, coconut flour, and vanilla to the food processor and continue to blend until smooth.
  6. Add minced onion and blend again just to evenly distribute the onion.
  7. Pour into a 2 quart souffle dish, lightly greased with coconut oil or grass fed butter.
  8. Bake uncovered for 45-60 minutes. Souffle should be firm to the touch before eating.
  9. Sprinkle with cinnamon and serve.

    [Print Recipe]

COMMENTS

  1. January 22, 2012

    Yum! Can't wait to try this!! I have an insane amount of sweet potatoes and squash from our CSA…do you think this would work with those instead of carrots? Or would that be weird?

  2. January 22, 2012

    I LOVE, LOVE, LOVE the first version! I can't wait to try this one!

  3. January 22, 2012

    I made something like it once with butternut squash, eggs, cinnamon, and coconut oil…It was VERY good!

  4. January 22, 2012

    Sounds tasty… but I know carrots are 89% carb, and that half of that is sugar. Sigh.
    http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2383/2

  5. January 22, 2012

    Darius – get a grip! They're just carrots, and they also happen to be approved to eat on the 21 Day Sugar Detox.

  6. January 22, 2012

    I love love love this recipe, and have since you first posted it :) This year I substituted an equal amount of butternut squash and enjoyed it just as much. I can also tell you that cutting the coconut oil in half and adding some almond milk works just as well, for anyone wanting to lower the fat a bit. Thanks again for a keeper!

  7. January 24, 2012

    Made this tonight. Super fabulous! Even better than the first. It was like pudding!

  8. February 3, 2012

    I made the first version of this for Thanksgiving and LOVED it, so I just made it again following this recipe. It was really soft – didn't set up to be firm at all. Instead of a 2 quart dish I used a smaller baking dish (like a 9×13 but smaller) and cooked for 55 minutes. Is this how it is supposed to turn out? Or should it be firm? Thanks!! Love your recipes :)

Write a Comment

You need to be registered and logged in to post a comment.