Carrot Souffle

Adapted from this recipe: It’s a sweet-ish side dish, but not overwhelmingly sweet. Could be served as a dessert though!

Serving size: 4 Le Creuset ramekins

  • 12oz carrots, cut up into small pieces then microwaved until soft (I did 5 min, then let it sit in the microwave for several minutes to cool)
  • scant 1/4c sugar
  • 3/4 tsp baking powder
  • splash of vanilla, pinch of salt, cinnamon & chili powder
  • 2 eggs, beaten till combined
  • 1 tbsp flour
  • 1.5oz room temp butter

Food process the carrots, then add the sugar, baking powder, spices, 2 eggs and butter. Blend until evenly combined. Then add the 1 tbsp of flour.

Divide equally among ungreased ramekins, then bake at 350F until the tops are browned (about 30-45 minutes).