Carrot Souffle

Last year I took a few cooking classes at my local ShopRite. I enjoyed each class, but this recipe was hands-down my favorite.

Years ago I enjoyed an awesome carrot soufflé at a cafe in North Carolina. I attempted to make it at home, but I wasn't able to get the smooth, fluffy texture like in the restaurant. Here's the thing: carrots seem to take forever to cook and once they're cooked they can be a pain to whip to a smooth consistency. I finally realized that a food processor made all the difference. Between using a food processor and having the right recipe I finally struck gold.

This side dish is slightly sweetened, but not sickeningly sweet. I think it's a nice alternative to candied or mashed sweet potatoes and it would be an awesome addition to your thanksgiving meal. The fresh ginger gives it a subtle holiday flavor and the sweetness makes it pleasing to the vegetable-averse members of your family. I enjoyed this so much that I ate it for breakfast the next day. And Max loved it, too.

Carrot Souflé
inspired by ShopRite Culinary Workshop
about 8 servings

1 pound of carrots, peeled and chopped into 2" pieces (or 1 pound baby carrots)
1/2 cup (1 stick) butter, melted
2 teaspoons grated fresh peeled ginger root
3/4 cup sugar
2 teaspoons vanilla extract
4 eggs
1/2 cup flour
2 teaspoons baking powder

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Boil carrots for 25 minutes or until carrots are very soft. Drain carrots and put them in the bowl of a food processor.

Add butter, ginger, sugar and vanilla. Pulse until smooth. Add eggs, flour and baking powder. Pulse until smooth.

Pour mixture into a 2-quart baking dish coated with nonstick spray. Bake for 45 minutes or until center of soufflé is set. Serve hot.