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! 🥕
Most of our family dinners consist of a protein with two sides of veggies, foregoing the starch. So I’m always looking for ways to make veggies more palatable and interesting for my kids. This tasty souffle is my newest discovery.
Admittedly, carrots are generally not too objectionable. These roasted carrots are wonderful, as are these honey glazed carrots. But this 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 carrot souffle (the 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. So I don’t just make it for the kids – my husband and I partake as well.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use or the souffle could end up too salty.
Garlic powder: You can also use fresh minced garlic if you’d like. Use about one teaspoon of it.
Eggs: I use large eggs in most of my recipes, including this one.
Butter: I prefer to use unsalted butter in this recipe. I love using creamy Europen butter, but any butter will be great.
Grated Parmesan: Make sure you use finely grated cheese and not coarsely shredded. The finely grated cheese will be better in terms of the souffle’s texture.
Almond flour: An excellent flour substitute that I use often. I use blanched finely ground almond flour in this recipe and don’t recommend using a coarse almond meal.
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. Make sure you don’t overcook them at this point.
Process the carrots with the remaining ingredients in your food processor until smooth and fluffy.
Transfer the mixture to a buttered baking dish. Bake it in a 350°F oven 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 very 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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- 1 tablespoon butter for pan
- 2 lb. raw carrots
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 large eggs
- 1/4 cup soft unsalted butter
- 1/4 cup grated Parmesan
- 1/4 cup blanched finely ground almond flour
- 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.