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The author, Ilena Ewen, writes a column on raising foodie kids, and she presented the recipe for carrot souffle as a way to encourage children to eat and love vegetables. She’s not into the hiding veggies to get them into bellies trickery that pops up from time to time, and this souffle is clearly carrots with a few things added in.
Some of my Easter guests were dubious about trying the carrot souffle, but it won them over. It’s so sweet that it could easily be served for dessert with a scoop of ice cream. In fact, I halved the sugar in my version below because it was even a little too sweet for my taste. (I thought that was impossible, but apparently, it isn’t.)
One more note: this recipe fills only a small pan. You would have to double it to fill a 9×9 baking dish. I would recommend doubling it; it’s that good. Everyone will want seconds.
| Carrot Souffle |
- 1 lb. fresh carrots, peeled
- 1/4 cup butter, melted
- 3 eggs, separated
- 1/4 cup sugar (next time, I’m going to try this using half sugar and half Splenda)
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
- Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
- Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
- Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
- Bake at 350 degrees for 40 minutes or until firm. Serve hot.
Don’t forget to stop back on Thursday for Grace’s Kitchen!
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{ 2 comments… read them below or add one }
This looks good. I believe each child is different and if a child needs to have their veggies hidden in their dishes for a period of time before they learn they’ve been eating the veggies- for them to realize that yes, they DO “like” them, then so be it.
My mom used to smother veggies in sugar and butter, or fry things up in fatback, so she was counterproductive in the veggie quest because she made them unhealthy. I’ve tried to stay away from that and as a result, I have one of two that “doesn’t like” veggies- and it’s all in her head cause she eats veggies quite a bit when she’s not thinking about it.
)
Wendy’s last blog post..I Heart Faces: Easter
This looks good. I believe each child is different and if a child needs to have their veggies hidden in their dishes for a period of time before they learn they’ve been eating the veggies- for them to realize that yes, they DO “like” them, then so be it.
My mom used to smother veggies in sugar and butter, or fry things up in fatback, so she was counterproductive in the veggie quest because she made them unhealthy. I’ve tried to stay away from that and as a result, I have one of two that “doesn’t like” veggies- and it’s all in her head cause she eats veggies quite a bit when she’s not thinking about it.
)
Wendy’s last blog post..I Heart Faces: Easter
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