Monthly Archives: October 2013
My Ultimate Holiday Side Dish- Roasted Carrot Souffle
Looking for something a little more interesting than plain old boiled carrots to round out your holiday dinner table? I’ve got just the think for you.
Roasted Carrot Souffle.
I’m always looking to create a new, delicious spin on vegetable sides, and this one was perfect next to our Thanksgiving ham and mashed potatoes. The beauty of this recipe is in it’s infinite variations. You’re only limited by your own creativity and of course the possible mockery from your friends and family. Give it a go with my recipe first, then next time you can tweak and twist it into your own creation, earning you the respect and admiration of culinary icons worldwide.
Or it’ll just be so good you’ll eat a whole batch in front of the tv while drinking wine straight from the bottle. (more likely)
Roasted Carrot Souffle
1 lb carrots, peeled and diced
1/8 cup brown sugar
2 tbsp butter
1 3″ sprig fresh rosemary
1/2 tsp salt
1/2 tsp pepper
1 tbsp honey
1/8 tsp nutmeg
2 tbsp flour
2 tsp baking soda
pinch of cinnamon
Preheat oven to 400 degrees and melt 1 tbsp butter in oven safe sautee pan. Add carrots and sautee until slightly browned. (2-3 minutes)
Put pan in the oven and roast the carrots until soft. Approximately 45 minutes.
Remove carrots from the oven and add brown sugar and the remaining tbsp of butter. Turn down oven to 375 degrees. Either mash or whip with handheld mixer. Whip in the remaining ingredients, holding back 1 egg white.
Beat the remaining egg white to a stiff peak and fold into the carrot mixture.
Spoon into a greased and floured casserole dish and bake 35-40 minutes or until a toothpick comes out clean.
I love it the way it is, but if you double the sugar and add a tbsp of vanilla and maple syrup you’ve got a pretty tasty pudding for dessert. Don’t like sweet with savory? Omit the sugar and add in your favourite herbs. Make it lighter by beating both egg whites, or make it more dense by not beating either.
I’m not usually one to say “I told you so”, but I’m pretty sure I already mentioned that you can do just about anything with this recipe depending on what you’re craving at any particular moment. And it turns out that, at this very moment, I’m craving another scoop!