Savor The Earth

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Carrot Souffle December 3, 2009

Filed under: easy,vegetables,vegetarian — Austin Frugal Foodie @ 11:13 am

Be sure to store your carrots coiffed (de-coiffenated?). Cook the tops in soups and stocks.

crunchy top

We bought local carrots from two different booths at Sunset Valley Farmers Market last Saturday.  Yay!  It’s finally carrot season again for Central Texas!  Here’s another party dish for holiday jollification (I didn’t even make that word up).  This bright, sweet souffle showcases your orange roots, highlighting their dulcet notes with the buttery crunch of new crop Texas pecans.

CARROT SOUFFLE

  • 2 pounds local and/or organic carrots.  Use orange or mostly orange.  I’ve tried this with mostly the maroon ones and the puree was muddy looking. I almost never bother to peel carrots, by the way.  But that’s up to you, of course.
  • 6 or 7 Tablespoons organic butter, cut up.  I recommend Organic Valley.  Click for a coupon.
  • 1/3 cup turbinado sugar.  I buy this in bulk at Central Market for $1.49 a pound.
  • ¼ cup organic heavy cream.  I usually use OV.  Click for a coupon.
  • 1 Tablespoon vanilla extract
  • 2 local eggs
  • 3 Tablespoons organic all-purpose flour.  Whole Foods 365 brand in the 5# bag is generally the best buy.
  • 1 teaspoon baking powder, sieved.  I like Rumford—non-GMO and aluminum-free.
  • 1/8 teaspoon ground cinnamon
  • dash freshly grated nutmeg
  • scant 3 Tablespoons softened organic butter.  See above.
  • scant 3 Tablespoons organic all-purpose flour.  See above.
  • pinch kosher salt.  I like Diamond Crystal.
  • heaping ½ cup Texas pecan pieces
  • ¼ cup light brown sugar.  I buy CM Organics brand in the 1½-pound bag for $2.99.


Boil carrots in salted water until tender, 20-30 minutes depending on size and how you cut them up.  Drain (I save the cooking water to make rice) and combine in food processor with butter and sugar.  Process until pureed then pour in cream, vanilla and eggs with motor running.  Combine dry ingredients, sprinkle into processor and continue to process until very smooth.  Pour mixture into a buttered 2 quart baking dish (I use a round Pyrex casserole bowl, the same one pictured).

Mix the last four ingredients until combined.  Use your fingers to drop little clumps all over the surface of the puree.  Bake souffle in a preheated oven at 350º for about 45 minutes until the top is browned and the mixture is set.

This dish really is pretty and tasty and just right for a party.  Enjoy the raves.


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