This delightful carrot soufflé is light, fluffy, and packed with the sweet flavor of carrots. It’s a fun twist on a classic dish that will impress everyone at the table!
Making this soufflé is like baking a hug, and the best part? It’s easier than it looks! I love serving it with a sprinkle of fresh herbs on top for a pop of color!
Key Ingredients & Substitutions
Carrots: Fresh carrots are essential for this recipe. If you can’t find fresh, frozen carrots can work in a pinch, though they’re usually softer, so watch your cooking time.
Butter: Unsalted butter lets you control the salt in your dish. If you’re dairy-free, coconut oil is a nice alternative that brings a subtle flavor.
Milk: Whole milk gives a rich taste. You can replace it with almond milk or oat milk for a lighter option or a dairy-free version.
Eggs: The yolks add richness, while the whipped whites give the soufflé its airy texture. If you’re looking for an egg substitute, try flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water = 1 egg).
Spices: Cinnamon and nutmeg highlight the sweetness of carrots. Don’t hesitate to sprinkle in a bit of ginger or cardamom if you like experimenting with flavors.
How Do I Achieve the Perfect Soufflé Texture?
Getting that dream fluffy soufflé requires a gentle touch! The key is to fold in the egg whites carefully. Start by combining the egg yolk mixture with the carrot puree, then do the following:
- Make sure your bowl and beaters for the egg whites are clean and dry to achieve stiff peaks.
- Once the egg whites are beaten, take a small amount of the carrot mixture and gently mix it with the whites to lighten them.
- Fold in the rest gradually using a spatula, scooping from the bottom and turning carefully.
- Be patient and avoid vigorous stirring, as you want to maintain that airy volume.
Don’t forget to serve it right after baking, so it stays wonderfully puffed up!
How to Make Blackberry Farm’s Carrot Soufflé
Ingredients You’ll Need:
For the Soufflé:
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 30-35 minutes for baking. So, in total, you’re looking at around an hour to whip up this delightful carrot soufflé!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 2-quart soufflé dish or any baking dish with a little butter to prevent sticking later on.
2. Cook the Carrots:
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water and then toss in the carrot pieces. Let them cook until they’re tender, which should take about 15-20 minutes. Once they’re ready, drain the carrots and let them cool for a bit.
3. Puree the Carrots:
Once the carrots have cooled slightly, place them in a food processor. Blend until you have a smooth puree. This is going to make your soufflé super creamy!
4. Make the Carrot Mixture:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, stir in the carrot puree along with the milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt and pepper. Cook this mixture for about 5 minutes, stirring well so everything is nicely combined.
5. Prepare the Egg Yolks:
In a large bowl, whisk the egg yolks until they’re light and frothy. Gradually pour the warm carrot mixture into the egg yolks, stirring as you go to combine everything smoothly.
6. Beat the Egg Whites:
In a separate clean bowl, beat the egg whites until you see stiff peaks forming. This means they should stand up on their own when you pull the whisk out. It’s time to gently fold these fluffy egg whites into the carrot mixture, making sure not to deflate them—this is what makes your soufflé so light!
7. Fill the Dish:
Pour the combined soufflé mixture into your prepared dish. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Soufflé:
Place your dish in the oven and bake for about 30-35 minutes, or until the top is puffed up and lightly browned. You’ll know it’s done when it looks fluffy and beautiful!
9. Serve Right Away:
Once baked, remove the soufflé from the oven and serve it immediately. Be careful—it will start to deflate soon after it’s out!
Enjoy the light and fluffy texture of this delicious carrot soufflé, a perfect side dish for any meal!
Can I Use Baby Carrots Instead of Regular Carrots?
Yes, you can use baby carrots! Just ensure you cut them into similar-sized pieces to ensure even cooking. You may need to adjust the cooking time slightly as baby carrots can be softer. Cook them until tender and proceed with the recipe as directed.
What If I Don’t Have Whole Milk?
No problem! You can substitute whole milk with 2% milk or a non-dairy alternative like almond or oat milk. Keep in mind that these alternatives might slightly change the flavor and texture, but it will still work well in the soufflé.
Can I Prepare This Soufflé in Advance?
While soufflés are best served fresh, you can prepare the carrot mixture ahead of time and store it in the fridge for up to 24 hours. When you’re ready to bake, allow the mixture to come to room temperature and then fold in the beaten egg whites before baking as directed.
How Should I Store Leftover Carrot Soufflé?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Note that the soufflé may lose some of its puffiness, but it will still taste delicious!
