Carrot Soufflé Revisited
20 minutes
45 minutes to 1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 193 |
| Fat: | 16 g |
| Carbohydrates: | 4 g |
| Protein: | 2 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 2 lb 2 lb 2 lb Carrots, peeled and chopped into large chunks
- 1 quart 1 quart 1 quart Chicken Stock, free range, organic, we used home made stock
- 1/2 cup 1/2 cup 1/2 cup Coconut Oil, Organic
- 2 Tbsp 2 Tbsp 2 Tbsp Lemon Juice
- 3 whole 3 whole 3 whole Eggs, Pastured
- 1 tsp 1 tsp 1 tsp Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Cinnamon, ground
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Flour
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 2 Tbsp 2 Tbsp 2 Tbsp Onion
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large soup pot, boil carrots in chicken stock until fork tender, about 20 minutes.
- Preheat oven to bake at 350.
- Drain carrots from chicken stock, and place in a food processor or high speed blender.
- Puree carrots until smooth.
- Add coconut oil, lemon juice, eggs, salt, cinnamon, coconut flour, and vanilla to the food processor and continue to blend until smooth.
- Add minced onion and blend again just to evenly distribute the onion.
- Pour into a 2 quart souffle dish, lightly greased with coconut oil or grass fed butter.
- Bake uncovered for 45-60 minutes.
- Souffle should be firm to the touch before eating.
- Sprinkle with cinnamon and serve.
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My Notes:
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I tried this carrot souffle,and really liked it. It reminds me of having sweet potato souffle at christmas when I was a child!!
The flavor of this, pre-onions, was excellent. In my opinion the onions add a little too much complexity and kind of muck up the flavor.
The problem/question regards the texture of the souffle. Is it really supposed to rise a little and be fluffy? Mine was not. After one hour in the oven, it was a little brown on the top but still the consistency of mashed potatoes.
Thanks in advance for any suggestions!
I made this two times with variations each (both DELICIOUS):
1: I finely diced the carrots for quick cooking, Then, I drained well and spread on a towel to really dry out. I also whipped the egg whites and folded those in last. Lastly I did not grease the sides of the individual ramekins I used, because souffles need something to “climb up” to puff. At least in my experience.
2: I added parmesan and removed the cinnamon and vanilla. If you can tolerate the cheese… its delicious!
I made this for my one year old because she loves carrots so much (my husband and I ended up eating most of it ;)) and I didn’t want her to eat JUST carrots. I added butternut squash because I had one on hand I needed to use and it was delicious! I will definitely make this again.
So…..salty…..
I’ll try half as much next time because this amount was much too salty to eat.
Made your carrot souffle for Easter dinner, it was amazing!!!
I made this for Easter dinner with my family. It wasn’t bad, but no one thought it was good. The carrot soufflés I had before going paleo were always sweet, almost like a dessert. Maybe I expected this to be like that, when it’s more of a savory dish. Either way, I didn’t like it and threw it out. I left out the onion because a previous commenter said the flavor competed too much. I added about a tablespoon of maple syrup to up the sweetness, but I still only tasted chicken stock and lemon juice. If you’re looking to make this sweeter, I would boil the carrots in water only, knock down the lemon juice to 1 tbs or less, and add honey or maple syrup. Maybe throw in a sweet potato to make it sweeter.