Airy Carrot Souffle with Crunchy Pecan Topping
I apologize for using the scariest word in the culinary dictionary: souffle. When you think of this classic French dish, do you picture yourself whipping egg whites into a frenzy, tip-toeing around and praying the fragile dome stays aloft? Well here's a new way to picture yourself... cooking carrots, pureeing them with brown sugar, butter, eggs, vanilla and cinnamon and pouring it all into a casserole dish. Then, you get to top it with crunchy, sweet pecans and bake it for 40 minutes. See? The hardest thing about this side dish is deciding whether to serve it for dinner or dessert. Click here to watch as Julie races to get this airy, sweet and easy soufflé into the oven.
Bite Me Bit
"Carrots are devine...You get a dozen for a dime, It's maaaa-gic!"
Crunchy Pecan Topping
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tbsp butter, melted
6 large (about 1lb) carrots, peeled and each cut into 4 pieces
1/2 cup packed brown sugar
1/2 cup butter, melted
2 large eggs
1tsp vanilla extract
3 tbsp flour
1 tsp baking powder
1/4 tsp kosher salt
1/4 tso ground cinnamon
1/4 tsp ground ginger
1) Preheat oven to 350°F Coat a 1-quart baking dish with non-stick cooking spray.
2) For the pecan topping, in a small bowl, combine pecans, brown sugar and melted butter.
3) For the souffle, to a medium pot of boiling water, add carrot pieces and cook until fork tender, 10-15 minutes. Drain.
4) In a food processor, combine brown sugar, melted butter, eggs, vanilla extract, flour, baking powder, salt, cinnamon and ginger. Add cooked carrots, pulsing 2-3 times, until mixture is smooth. Pour into prepared baking dish and sprinkle evenly with pecan topping. Cook 40-45 minutes, until edges are golden. Serve hot or at room temperature.