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Carrot Souffle for Thanksgiving

We LOVE trying different Thanksgiving recipes that use a food processor – anything that saves time, makes a great presentation and tastes delicious works for us!

Even if you’ve never made one, don’t be afraid to give this soufflé recipe a try! The thing to remember is that any soufflé needs to be served as soon as it’s done – so time this recipe to be ready to serve after you’ve finished carving your Thanksgiving turkey.

Mary’s Carrot Soufflé

Carrot SouffleIngredients:

2 lbs. carrots – peeled and cut into 1/2 inch pieces
1/2 cup brown sugar
4 tbs. unsalted  butter melted
3 eggs beaten
3 tbs. flour
1-2 tsp pumpkin spice (OR
1 tsp curry OR 1-2 tsp allspice)
1 tsp. baking powder
3/4 tsp. salt

Directions:

Heat oven te 350 degrees.

Put cut up carrots into a large sauté pan or Dutch Oven and cover with water
(about 1 inch over the top). Bring to a boil, then reduce to medium heat and cook for 10-12 minutes, or until carrots are soft.

Drain carrots and process in a food processor for 30 seconds.

Add brown sugar, butter, eggs, flour, pumpkin spice, baking powered and salt.
Process until smooth.

Butter a 1 1/2 – 2 qt. baking dish (round or oval dishes work best!) and gently fold the whipped carrot mixture in and smooth the top.

Bake at 350 degrees on the center rack 50-55 minutes until the soufflé is puffed and set. Serve immediately and enjoy!