I think the best thing you can do with carrots is roast them. Have you ever made them that way? I could just eat them right off the tray – all caramelized and sweet. Perfection if you ask me.
So I figured I would round off carrot week with one of my favorite carrot related recipes. A few years ago my mom’s friend told her she had to make carrot souffle for thanksgiving dinner. We had never heard of this. Souffle? Isn’t that a scary dish where you can’t open the oven door otherwise it falls and creates a puddle of mess?
I suppose normal souffle recipes may require door opening polices, but this one does not, thank goodness. The first time I made this it was a bit plain, but it also did not call for roasting the carrots. It really made all the difference. Mixing the already delicious roasted carrots with even more amazing things like butter, sour cream, and sugar. I mean, how can that be bad? It’s not. I promise you.
I planted carrots last spring and they took forever to grow. Not really sure why. I mean I definitely don’t have a green thumb to say the least. I plant stuff. Bugs eat about 60% of it. I kill 40% of the bugs. Every once in awhile we get garden picked fruits and vegetables. Those dinners are super yummy and proud moments of victory. I wish I could eat garden picked fruit and veggies every night.
Well, I left the minuscule carrots in the pot all the way through winter and kind of ignored them. The three inch leafy greens survived no worse for the wear. Well after January rolled through, the leafy greens start shooting up and getting fuller. Juliet was super excited since that meant the carrots might actually be significant enough to eat. She will eat them right out of the ground – raw only, not cooked remember?
Thankfully when I started pulling them out this week, they were a decent size. Kinda like those cute baby carrots with the stems on them you can find at the store. I was excited because that meant I could actually grow something edible. I guess at this point it’s time to grow more so they can hibernate until I want them next year.
So any who, back to this amazing carrot souffle. It sounds daunting but I can’t emphasis at how easy it really is. Roast carrots, blend with all ingredients and bake. See? I told you. In fact, this is the perfect Easter dinner side dish. Just to make it extra special I added this super yummy honey balsamic sauce that compliments the carrot perfectly. But honestly, you can eat the souffle either way. You won’t regret it!
- 2 pounds whole carrots
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1/4 cup sour cream
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 1/2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
- 1 tablespoon chopped parsley
- Preheat oven to 425 degrees.
- Place carrots on a baking sheet. Lightly drizzle with extra-virgin olive oil (just enough to coat) and sprinkle with kosher salt and toss with your hands until carrots are thoroughly coated. Roast in hot oven for 30-45 minutes or until carrots are very soft and caramelized. Remove from oven and set aside to cool slightly.
- Reduce oven to 350 degrees.
- Place the roasted carrots in a blender. Blend carrots, until very smooth. Add the rest of the ingredients and blend until very smooth.
- Pour carrot mixture into a greased 2-quart casserole dish. Bake for 35-45 minutes or until it's set and puffs up slightly. Remove from oven.
- To make the sauce, heat oil and butter in a small saucepan. Whisk in honey, vinegar and water. Simmer for 2 minutes until slightly thickened. Remove from heat and stir in parsley. Serve over the souffle.