Recipe Parade: Carrot Souffle!

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With Thanksgiving getting closer, I wanted to share my favorite Thanksgiving recipes with you!   We celebrate Thanksgiving with our extended family, so I’m grateful to not be responsible for making EVERYTHING.  I do have several favorites that I make every year, just because we love them!

The first is carrot souffle!  I can almost eat JUST this dish because I love it so much!  Cooking the carrots does take some time, but it is one you can make ahead of time.  I’ve included directions for ‘making ahead’ at the bottom.  Enjoy!

Carrot Souffle
1 3/4 lbs organic carrots, peeled & chopped
1/2 c organic sugar
1 1/2 t aluminum-free baking powder
1 1/2 t pure vanilla extract
2 T all-purpose flour [substitute your flour of choice here]
3 organic, free-range eggs, beaten
1/2 c butter, softened
2 t powdered sugar

1. Preheat oven to 350° F
2. In a large pot of boiling water, cook the carrots until very tender (~ an hour).  Drain, and transfer to a large mixing bowl.
3. While carrots are warm, mix together the carrots, sugar, baking powder, and vanilla until smooth.  Mix in the flour, eggs, and butter.  Transfer to a 2qt baking dish.
4.  Bake 1 hour or until top is golden brown.  Sprinkle top with powdered sugar.

To Make Ahead
Cook carrots as directed above.  Add butter, sugar, and vanilla.  Refrigerate until ready.
When ready, add flour, baking powder, and eggs.  Bake as directed above.

Recipe adapted from
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