Carrot Soufflé
A light, fluffy, and slightly sweet dish that highlights seasonal carrots from Stoney Plains—perfect as a side or a cozy winter treat!
Ingredients:
- 2 lbs carrots, peeled and chopped (Stoney Plains)
- ¼ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 4 large eggs, lightly beaten
- 1 ½ teaspoons vanilla extract
Instructions:
- Prepare the carrots: Boil peeled and chopped carrots in a large pot of water until tender (about 20-25 minutes). Drain well and puree in a blender or food processor until smooth.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Preheat & prep: Preheat oven to 350°F. Grease or spray a 9×9-inch baking dish.
- Combine ingredients: Beat the pureed carrots with butter and sugar until smooth. Add eggs and vanilla extract, mixing until just combined. Stir in the flour mixture until just incorporated.
- Bake: Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until lightly browned and set.
Serve warm and enjoy this seasonal, comforting dish!
