I was recently doing a round up post where I shared 15 fabulous Thanksgiving Dishes and I had the pleasure of making contact with Chef Tamu Robinson. Featured on a household favorite-Chopped, celebrity chef Tamu Robinson creates each dish to make a statement with presentation, innovation and taste. Bringing health to a whole new level, her fusion cuisine and is driven by local and organic ingredients. I am thrilled that she has agreed to share an easy carrot souffle recipe with us!
What is carrot souffle?
The soufflé is hallmark of French culinary tradition. A carrot souffle is a baked dish composed of a carrot base mixed with beaten egg whites. As it bakes, air bubbles in the egg whites expand, puffing the souffle up. The souffle is know as a fancy dish but don’t worry as this is an easy carrot souffle recipe!
With the holidays in full effect, it’s time to kick back, relax and have some fun with family and friends. Transport you and your guests to a 5 star restaurant in your own home with the luxurious taste of celebrity chef Tamu Robinson’s Thanksgiving recipe. This unique side dish is sure to leave your guests impressed.
Easy Carrot Souffle Recipe by Chef Tamu Robinson
Carrot Soufflé Ingredients:
- 3 lbs carrots, peeled and chopped
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 6 eggs, beaten
- 1 cup melted, cooled butter
- 4 teaspoons all purpose flour
- 2 teaspoons powdered sugar
How To Make Carrot Soufflé:
Cook carrots until soft (about 15 minutes). While carrots are still hot, mash, then whip them with an electric mixer in a mixing bowl with sugar, baking powder and vanilla. Blend well for a few minutes, then add flour. Mix until smooth. Add eggs and then melted butter. Mix well.
Use small ramekins or large baking dish to bake carrot soufflé(s). Keep in mind that the soufflé will rise; fill the mixture to the middle point rather than to the top. Bake soufflé at 350° for about an hour. The middle of the soufflé must be set and the top should have a light brown color.
Remove carrot soufflé from the oven. Let cool and sprinkle with powdered sugar. Serve at any temperature.
Printable Recipe For Carrot Souffle
Carrot Soufflé- A Great Thanksgiving Side Dish
Ingredients
- 3 lbs carrots, peeled and chopped
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 6 eggs, beaten
- 1 cup melted, cooled butter
- 4 teaspoons all purpose flour
- 2 teaspoons powdered sugar
Instructions
- Preheat oven to 350°.
- Cook carrots until soft. While carrots are still hot, mash then whip them with an electric mixer in a mixing bowl with sugar, baking powder and vanilla. Blend well for a few minutes, then add flour. Mix until smooth. Add eggs and then melted butter. Mix well.
- Use small ramekins or large baking dish to bake carrot soufflé(s). Keep in mind that the soufflé will rise as it bakes so fill the mixture to the middle point of the greased ramekins rather than to the top.
- Bake soufflé at 350° for about an hour. The middle of the soufflé must be set and the top should have a light brown color.Remove carrot soufflé from the oven.
- Let cool and then sprinkle with powdered sugar.
If you enjoy this easy carrot souffle recipe, you can check out more of Tamu Robinson’s work at her catering company Toque Verte . Do you think you will make this carrot souffle recipe as a Thanksgiving side dish at your house?
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