Carrot Souffle

Name: Carrot Souffle
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 907 grams baby carrots; 2 teaspoons baking soda; 59 milliliters coconut flour; 118 milliliters coconut oil, melted; 4 eggs, at room temperature; 2 teaspoons ground cinnamon; 1 Tbsp ground nutmeg; 1 Tbsp honey; 2 Tbsps lemon juice; 1 teaspoons salt; 1 Tbsp vanilla extract

You can never have too many side dish recipes, so give Carrot Souffle From preparation to the plate, this recipe takes approximately 2 hours. If you have ground nutmeg, vanillan extract, coconut flour, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.

Ingredients you will need

Cooking Spray

Coconut Oil

Equipment you will use

Casserole Dish

Oven

Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes.

Ingredients you will need

Carrot

Water

Equipment you will use

Pot

Drain and transfer carrots to a food processor.

Ingredients you will need

Carrot

Equipment you will use

Food Processor

Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.

Ingredients you will need

Vanilla Extract

Coconut Flour

Baking Soda

Coconut Oil

Lemon Juice

Cinnamon

Nutmeg

Honey

Salt

Equipment you will use

Food Processor

Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.

Ingredients you will need

Carrot

Egg

Equipment you will use

Casserole Dish

Bake in the preheated oven until top is golden brown, 45 to 60 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

907grams

baby carrots 2teaspoons

baking soda 59milliliters

coconut flour 118milliliters

coconut oil, melted 4

eggs, at room temperature 2teaspoons

ground cinnamon 1Tbsp

ground nutmeg 1Tbsp

honey 2Tbsps

lemon juice 1teaspoons

salt 1Tbsp

vanilla extract

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend.

Deep ruby-purple in color, the nose opens to a fantastic display of black raspberry and warm plum fruitiness, with accents of savory leather, tobacco leaf, allspice, cedar, and crushed violet. The palate is broad with black fruit character that melds seamlessly into lingering spice box and fresh herbal hints. Long and well-constructed, this is a great bottle of Bordeaux for early drinking. Blend: 80% Merlot, 20% Cabernet Sauvignon