Carrot Souffle
This Easter is weird, as has been this entire lenten season. We've all been in a sort of hibernation, quarantined due to COVID-19. No Mass since mid-March, no Easter Tridium with the Holy Thursday Mass of the Last Supper, complete with the "Washing of the Feet" or Good Friday Way of the Cross. It's hard to keep my days straight without this compass.
I don't know if/when I may see my kids and grandkids, but I went ahead and made Easter baskets. The Mr. is marinating lamb, and we're planning baked macaroni. It may become freezer meals. I've also made carrot souffle (because what goes better than carrots when you're expecting the Easter Bunny?).
A souffle, strictly speaking, is a baked dish made light and fluffy by the addition of stiffly beaten egg whites. Carrot souffle is made with whole eggs and baking powder.
I first encountered carrot souffle at a local cafeteria. Piccadilly was a real treat. You took a tray and slid it along the shiny railing in front of the array of dishes: Salad, soup, vegetables, meat, dessert, bread, and fountain drinks.You could pick out whatever you wanted and it would be handed to you! Carrot souffle was counted as a vegetable, but it was actually more of a dessert! As a picky kid, there was no better vegetable side choice!
This recipe fills an 8×8 baking dish, but for bigger gatherings, I've included in parentheses measurements for a larger batch.
Carrot Souffle
3 1/2 lbs carrots (5)
1 1/2 cups sugar (2)
1 tbsp baking powder (1 1/2)
1 tbsp vanilla extract (1 1/2)
3/4 cup flour (1)
2 eggs, beaten (3)
1 stick butter, melted (1 1/2)
Powdered sugar
Boil carrots until tender; drain and mash.
Add sugar, baking powder, and vanilla. Blend in a stand mixer or hand mixer until mostly smooth. Add flour, eggs, and butter, and blend again. Pour into a greased 9x9 (9 x 13) baking pan, sprinkle the top with powdered sugar, and bake at 350F for 1 1/2 hours. Sprinkle with more powdered sugar before serving.
I first encountered carrot souffle at a local cafeteria. Piccadilly was a real treat. You took a tray and slid it along the shiny railing in front of the array of dishes: Salad, soup, vegetables, meat, dessert, bread, and fountain drinks.You could pick out whatever you wanted and it would be handed to you! Carrot souffle was counted as a vegetable, but it was actually more of a dessert! As a picky kid, there was no better vegetable side choice!
This recipe fills an 8×8 baking dish, but for bigger gatherings, I've included in parentheses measurements for a larger batch.
Carrot Souffle
3 1/2 lbs carrots (5)
1 1/2 cups sugar (2)
1 tbsp baking powder (1 1/2)
1 tbsp vanilla extract (1 1/2)
3/4 cup flour (1)
2 eggs, beaten (3)
1 stick butter, melted (1 1/2)
Powdered sugar
Boil carrots until tender; drain and mash.
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