This dish is one that brings back delicious Thanksgiving memories. Growing up I spent many Thanksgivings in Columbus at my dad’s parents’ home. My Grandma Jo is a wonderful cook, and a master gardener. Their entire yard was filled with plants, flowers, vegetables, and berries. I always knew that going to their house would be a tasty trip.
One thing that was always on the menu for Thanksgiving was my Grandma’s Carrot Souffle. I think it took me quite a few years to get up the nerve to taste the souffle, being that it wasn’t one that looked too enticing to a small child, but once I did there was no turning back. This warm, delicious, sweet and savory dish is a favorite of mine during the holidays, and it didn’t take much for me to tweak it to fit our primal needs. Bill had his first taste of carrot souffle (our primal version), and fell in love at first bite. This is definitely one to try out for your Thanksgiving menu – it will be one you will want to keep for many Thanksgivings to come.
- 2 pounds baby carrots
- 1 quart of Trader Joe’s Free Range Chicken Broth, or Imagine Free Range Chicken Broth
- 3 omega 3 eggs
- 2 tablespoon minced onion
- 1/2 cup coconut oil
- 1 tablespoon coconut flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup pure maple syrup
- Cook carrots until soft in free range chicken broth.
- Preheat oven to 350.
- In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
- Beat all ingredients until smooth.
- Pour into a 2 quart souffle dish, lightly greased with coconut oil.
- Bake uncovered for 45-60 minutes, center should be firm to the touch before eating.
- Sprinkle with cinnamon if desired, and serve.
*Carrots may be cooked and pureed hours ahead adding lemon juice and covering tightly until ready to mix other ingredients. You also may bake the souffle, freeze it, and reheat it for Thanksgiving.