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Carrot Souffle
Products Used
0
73
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Prep Time:
10m
Bake/Cook Time:
40m
Yield:
6 servings
These individual carrot souffles make an elegant side-dish at Thanksgiving. This super simple recipe is so creamy that you won’t want to only serve it once a year, so whip some up for a celebratory dinner or anniversary.
Estos soufflés individuales de zanahoria son un entremés elegante ideal para la temporada de cenas navideñas. Esta receta muy sencilla es tan cremosa que usted no va a querer servirla sólo una vez al año. Así que improvísela para una cena de celebración o un aniversario.
Products Used
Ingredients
- 1 pound carrots, cleaned and cut
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1/2 cup (1 stick) melted butter
- 2 large eggs
- 3 tablespoons all-purpose flour*
- 1 teaspoon baking powder
- Pinch salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- For topping: Gold ’N Natural Turbinado Sugar
- Or Imperial Sugar Extra Fine Granulated Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Butter or spray 6 ramekins (or one small casserole dish) and set aside.
- In medium pot, cook carrots in water until fork tender; drain.
- Combine remaining ingredients in food processor and pulse until well combined. Add in cooked carrots and continue to pulse until smooth.
- Divide carrot mixture into prepared ramekins or casserole and bake for 35 - 40 minutes. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under oven broiler until browned. Watch closely to prevent burning. Serve and enjoy!
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.
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