Tuesday, November 20, 2018

Lisa Fain’s Carrot Soufflé Texas Style

First of all, do not be put off by my pictures that make this wonderful soufflé look as flat as a pancake. I cut the recipe in half, because, hey, it’s just me, and kept debating which pan to use to bake it. It seemed like too much for my 8-inch pan, but not quite enough for my 10-inch pan. So I said to myself, “Pattie, go for the larger pan, you don’t want to use the smaller pan and have this overflow in your oven the week before Thanksgiving. I had to agree with myself, so that’s what I did.

This recipe is from the wonderful Lisa Fain of
Homesick Texan book and blog fame, and author of the book Queso, that I reviewed here. This dish is perfect for the holiday season. It is quick and easy to put together, utilizes ingredients that you probably already have on hand, is inexpensive to make, will please everyone at your gathering, and is light, airy, fluffy, and like sinking your teeth into a spicy carrot cloud. I cannot say enough about this dish. Given the proper spoon, I think I could have easily inhaled this entire pan full, it is that good!

While my Thanksgiving menu is already planned, I think this would pair marvelously with baked ham, so I’ll be serving it at Christmas. Wonderful!
Lisa Fain’s Carrot Soufflé Texas Style

1 pound baby carrots
½ cup (1 stick) unsalted butter
¼ cup all-purpose flour
1 teaspoon baking powder
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
3 large eggs, beaten

Place the carrots in a pot, cover with water, bring to a boil, then turn the heat down to medium and cook until fork tender, about 20 minutes. Drain the carrots and place half in a blender or food processor. Place butter on top of the carrots, and then top with the remaining carrots.

Preheat the oven to 350°F and lightly grease a 2-quart baking dish or cast-iron skillet.

When the butter has melted and the carrots have stopped steaming, add the flour, baking powder, granulated sugar, brown sugar, cinnamon, ginger, salt, nutmeg, vanilla, and eggs. Puree all the ingredients until fluffy and smooth; pour into the prepared dish.

Bake uncovered for 50-55 minutes or until the casserole is puffed and the top is lightly browned. Serve warm, though it’s also good at room temperature or even cold.

If you prefer your carrots on the cold side, this Fresh Carrot Dip is phenomenal!

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thepaintedapron.com said...

I recently had a carrot souffle and loved it and have been looking for a recipe, thanks Pattie! Happy Thanksgiving!

Linda said...

I’ve never made a soufflé nor have I done much with cooked carrots. Horrified, aren’t you? You make a good case for remedying both of my issues.
I have had the Homesick Texan book a long time and still love to just look through it. When we were selling our house in Oklahoma, I had that book on a stand in my kitchen. The couple that bought our house said as soon as the wife saw that book she knew it was “home”, because they were moving from Texas and she wasn’t too happy about it!

annies home said...

I am thinking that this would be a good dish even for those that are picky about carrots perfect for our house.
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