Sunday, November 25, 2012

Carrot Souffle shared

Friday I was still off work and not planning to attend any Black Friday sales. It was also the First Unitarian Universalist Congregation of Ann Arbor week to volunteer at Alpha House, a safe place for families in need to re-group and focus on securing stable housing. The supporting congregations rotate through Alpha House to provide daily meals, supplies and other support while the parents work or job search and the kids (when school's in session) attend school. The volunteer slots go fast! So I booked mine for preparing and serving lunch on the day after Thanksgiving. I secured a honey glazed ham from a local grocery, and heated/glazed that per the instructions on the package this morning. I'd prepared my mom's now famous Carrot Souffle in advance, and baked that. But I baked it in my NuWave oven (since the permanent oven was full!). Carrot Souffle isn't a traditional souffle that raises, it's more of a casserole. Even folks who hate carrots rave about this dish. It's been called 'warm ice cream' in the past.  


2 lb carrot, peeled and sliced, then steamed and cooled
3 eggs
1/2 C butter melted
1 t vanilla extract
1 C sugar
1 t baking powder
3 T flour


1. Combine cooked carrot, eggs, butter and vanilla in a blender or food processor and pulse on high until completely pureed
2. Combine the rest of the ingredients and mix them into the puree (in the blender, or in another container if that's too small).
3. Transfer the batter into a greased baking dish and bake uncovered at 325 F 40 to 60 min, until firm in the center*

* I used the Nu Wave oven which has a fan inside, and after 40 min uncovered the casserole was not only dried out, but also browned on top. After this I covered it, and the consistency was still good.


Servings: 16 Calories: 146 Fat: 7g Fiber: 1.5g Carbs: 19g Protein: 2g

Carrot Souffle isn't a traditional souffle that raises, it's more of a casserole. People who hate carrots rave about this dish. It's been called 'warm ice cream' in the past.  Today was no different. This recipe never fails to deliver!

The cats say: Indifferent. they can't taste sugar, and they werent given the chance.

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