An easy recipe for carrot souffle that you can make right in your food processor. Fluffy and tasty, it’s a great way to serve carrots! 🥕
I’m always looking for ways to make veggies more palatable and interesting for my kids, and this tasty souffle is my newest discovery.
Carrots are generally not too objectionable (these roasted carrots are wonderful, as are these honey glazed carrots). But this savory carrot souffle does take them to a whole new level in terms of flavor and presentation.
The ingredients needed for this recipe
You’ll only need a few ingredients to make this tasty side dish (exact measurements are listed in the recipe card below):
Carrots: While not low carb, they are nutritious. And despite containing carrots, this is a relatively low carb dish. A generous portion of it only has 6 grams of net carbs.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
Garlic powder: You can also use fresh minced garlic.
Eggs: I use large eggs in most of my recipes, including this one.
Butter: I prefer to use unsalted butter in this recipe.
Grated Parmesan: Make sure you use finely grated cheese and not coarsely shredded.
Almond flour: An excellent flour substitute. I use blanched finely ground almond flour in this recipe.
How to make carrot souffle
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Cook the carrots in water until they are tender.
Process the carrots with the remaining ingredients in your food processor until fluffy.
Transfer the mixture to a buttered baking dish. Bake at 350°F until set, about 50 minutes.
Admittedly, this isn’t true souffle since I don’t separate the eggs and whip the egg whites separately. Perhaps it’s more of a carrot bake. But it’s fluffy and delicious, and my kids really like it.
What to serve with carrot souffle?
It’s also good with a couple of fried or poached eggs for a nutritious meatless dinner.
How to store leftovers?
Leftovers keep well in the fridge, in an airtight container, for about 3 days. I reheat them gently, in the microwave, on 50% power. You can also freeze individual servings for up to three months.
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- Preheat oven to 350 degrees F. Generously butter a square 8-inch baking dish.
- Peel the carrots and trim the ends. Cut each carrot in half. Place in a large stockpot. Fill with cold water and bring to a rolling boil, then lower to gentle boil and cook the carrots are until very tender, about 20 minutes.
- Meanwhile, in your food processor bowl, add the remaining ingredients and pulse to combine.
- Drain the carrots; allow them to slightly cool, then gradually add them to the food processor, continuously processing the mixture until light and fluffy.
- Using a rubber spatula, transfer the carrot mixture to the prepared baking dish.
- Bake, uncovered, until edges are brown and a toothpick inserted in center comes out dry, about 50 minutes.
- Cool in pan on a wire rack for 10 minutes, then carefully run a knife around the edges to loosen, cut into four squares and serve.