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Thursday, February 20, 2014

"The Best Thing to Ever Happen to Carrots" Soufflé

A couple months back (yes, that's how long it's taken me to blog this) I was at a church dinner and happened upon an inconspicuous orange pudding/custard/souffle looking dish. I added a spoonful and continued down the buffet line. What happened next changed my life. Well, not really, but that got you interested, right?  I took a bite and was met with a sweet, slightly carrot-y, melt-in-your-mouth awesomeness. It was so good, I excused myself then and there and got another helping before anyone else discovered the unassuming orange ecstasy. The next thing I did was find out who made it and got the recipe.

Shout out to Mrs. J for sharing her family favorite with me so I could share it with you. See how that works? Sharing IS caring! Mrs. J simply called the dish "carrot souffle", that's nice but it doesn't quite convey how epic it tastes. I decided to re-name it something slightly less subtle: "The Best Thing to Ever Happen to Carrots" souffle. That should do it.

The Best Thing to Ever Happen to Carrots Souffle 

1 lb carrots
1 stick melted butter
¾ Cup sugar
3 eggs well beaten
1 tsp baking powder
1 tsp vanilla extract
2 tbsp flour 

Cook (boil until soft), drain, and mash (I use my food processor) carrots.

Go upstairs to change the baby, get a phone call, forget that you're boiling carrots, run downstairs to discover all the water has boiled out and you were thiiiiiiis close to burning them to death!!! DO NOT FOLLOW THIS STEP

Place in blender (or food processor). 
Pour melted butter on top and blend... I didn't melt my butter. 

Add eggs (room temperature), blend. 
Let the carrots cool enough so when you add the eggs they don't cook. 
Mix dry ingredients together and then add to carrot mix. Blend well and pour into glass casserole dish.

Bake at 350 for 35-45 minutes. It may seem soft but if sides are dry and pull away from the dish, go ahead and remove from oven. It will continue to set up as it cools.

Technically, this is a side dish but I would not judge you in the slightest if I saw you with a scoop of vanilla ice cream on top of it... Or if you were having it for breakfast.


Mrs. B

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