There are some dishes that will just impress the pants off of your dinner guests and this is one of them! I got this recipe from my friend, Candice (who is quite good at impressing people!). I’ve made it a number of times and, not only is it absolutely gorgeous, but it’s insanely delicious – light, fluffy, sweet and cinnamon-y. Pretty much autumn on a plate (which makes it a perfect Thanksgiving side dish). And the best part is, it’s super simple.
I’d always imagined making a souffle to be a long and complicated process. Perhaps that was the case before blenders existed, but with the help of the blender, this is a quick, three step process: (1) boil carrots, (2) whiz it up, (3) bake it.
I suppose there is a third step…the slow and dramatic walk to the dining room table, carrying the piping hot soufflé like you’re presenting the Crown Jewels to the Queen, the smell of cinnamon wafting through the room and a chorus of “ooohs” and “aaahs” playing in the background.
And that’s when the pants come off 😉
1 pound carrots, peeled and sliced into ½ inch rounds
½ c. sugar
1 tsp. pure vanilla extract
3 Tbsp. flour
1 tsp. baking powder
1 stick butter, melted
1 tsp. cinnamon
Preheat the oven to 350 degrees. Boil the carrots until soft (approximately 10 minutes, or until a knife can be inserted easily). When the carrots are finished cooking, drain them and place them into the blender with all of the other ingredients. Pour into casserole/soufflé dish (1 quart or 1 ½ quart) and sprinkle cinnamon on top. Bake for 45 minutes.
Notes: (1) This is also great at room temperature, so if you’d prefer to make it ahead of time, by all means, do so. (2) If you are cooking for a crowd and wish to double the recipe, bake in two separate casserole dishes to insure that the center of the soufflé cooks fully.