Not Your Grandma’s Carrot Souffle
Whether it’s a Thanksgiving turkey or Christmas ham, my favorite side dish during the holidays is always carrot soufflé. I’ve adapted this recipe from my husband’s grandmother after finding out her soufflé contained flour and loads of refined sugar. The honey and brown butter still make this soufflé a decadent side dish, but who doesn’t love a little extra decadence during the holidays? Try this primal carrot soufflé at your next holiday meal.
- 2 lb 2 lb 2 lb Carrots, peeled and chopped
- 6 whole 6 whole 6 whole Eggs, room temperature, separated
- 0.5 cup 0.5 cup 0.5 cup Honey, Raw
- 0.5 cup 0.5 cup 0.5 cup Butter, Unsalted
- 6 Tbsp 6 Tbsp 6 Tbsp Tapioca Starch, sifted
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
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
- 1. Place carrots in a pot of water and bring to a boil. Cover and cook until fork tender. Drain when finished.
- 2. Meanwhile, preheat your oven to 350 and grease a 2-quart casserole dish.
- 3. Brown the butter. Put butter in a small pot or pan and heat over medium low stirring occasionally. Cook until the butter has turned an amber color and smells nutty.
- 4. Process the cooked carrots in a food processor or blender until smooth. Pour the carrot puree into a large bowl.
- 5. Whisk the brown butter, honey, sifted tapioca starch, and vanilla into the carrot puree. Whisk in the 6 egg yolks one at a time until combined.
- 6. In a separate bowl, use your hand mixer or stand mixer to whip the egg whites to stiff peaks. Fold the egg whites into the carrot mixture until all is combined.
- 7. Pour into the greased casserole and dish and cook uncovered for 40-45 minutes until the soufflu00e9 is set. The edges will turn a golden brown and the center will still jiggle slightly when set.
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