11.16.2012

CUISINE: CARROT SOUFFLE


In preparation for hosting (and cooking) Thanksgiving dinner for the first time this year, I wanted to take a particular recipe for a test drive to make sure I didn't ruin one of our Thanksgiving sides. Our family loves both mashed potatoes and sweet potatoes, so it's always difficult to decide between the two at Thanksgiving. I wanted to come up with a vegetable side that we could put in place of the sweet potatoes, just because 2 potato dishes seemed excessive. I did some research and found a recipe for Carrot Souffle that I thought would be the perfect compliment to the sides we've already selected. I was really happy with the way it turned out and I'll definitely be making it next Thursday for our big dinner. 

Hey everyone, Ash here! I know what you're all thinking...Carrot Souffle sounds disgusting, right? I had the same reaction. But I tried to be open minded because I knew if it tasted good, it would be an absolute hit. I was also very persuaded because there was vanilla extract and sugar included in the recipe. I'm happy to report that being open minded this time definitely paid off. The texture was not like carrots at all. In fact, the finished product had the same texture as whipped sweet potatoes and tasted very similar as well. Had I not been told beforehand, I would not have even known there were carrots in the recipe. The best part is that it actually tasted like a dessert! Any time you can get me to eat veggies and actually enjoy it, it's a good thing. I can't wait to share this with the fam next week!   


.7 cups chopped carrot (about 2 pounds)
.2/3 cup granulated sugar
.1/4 cup fat-free sour cream
.3 tablespoons all-purpose flour
.2 tablespoons butter, melted
.1 teaspoon baking powder
.1 teaspoon vanilla extract
.1/4 teaspoon salt
.3 large eggs, lightly beaten
.Cooking spray
.1 teaspoon powdered sugar

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

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1 comment:

the Blah Blah Blahger said...

Tell me more about the flavor...I find this intriguing!!!