Carrot Souffle

Carrot souffle is my aunt's signature dish at Thanksgiving dinner and has quickly become a family favorite. The sweet carrots and a pinch of cinnamon are a delicious comfort food during the chilly winter months. The best part about this dish is it's super easy to make with a food processor and makes quite a statement as a puffed up soufflé when served directly out of the oven. 

Carrot Souffle

Ingredients:

2 pounds carrots

1 stick butter

2 eggs 

1/4 cup flour

1/2 tablespoon baking soda

1 cup sugar

pinch of cinnamon

Directions:

Cook carrots until tender. Drain and chill. Preheat oven to 350 degrees F and position knife in food processor. Add carrots, butter and remaining ingredients and process until smooth (stopping to scrape down sides once). Spoon into 2 lightly grease 1 1/2 quart soufflé or baking dishes (you could put it all in one). Bake for 1 hour or until set and lightly browned. Serve immediately. This can also be made ahead of time.

xoxo

Sara