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 savory carrot souffle is my newest discovery.
Carrots are generally not too objectionable (these roasted carrots are wonderful). But this carrot soufflé does take them to a whole new level in terms of flavor and presentation.
Is carrot souffle a dessert?
Not this one! This is a savory souffle, meant to be served as a side dish.
By the way, I have to admit that this carrot souffle 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.
Is this a healthy recipe?
I believe so! Carrots, while not low carb, are very healthy. And despite containing carrots, this is a low carb dish. A generous portion of it only has 6 grams of net carbs. It is also gluten free – I use almond flour rather than wheat flour in this recipe.
What to serve with carrot souffle?
It goes with anything, really. Since I bake it in a 350°F oven, I often serve it with meatloaf or with honey baked chicken, because then I can bake the entire meal in the same oven. It’s also good with a couple of fried or poached eggs.
What about leftovers?
Leftovers keep well in the fridge 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.
- 1 tablespoon butter for pan
- 2 lb. raw carrots
- 1 teaspoon 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 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.