This souffle is more like pumpkin pie consistency rather than a souffle, but the pureed carrots give it lightness. This version is less sweet than most carrot souffle recipes, but still quite sweet with the carrots, honey and spices. Reducing egg yolks also reduces fat content without sacrificing lightness the egg whites provide.
Ingredients:
2 lbs. carrots, peeled and cut in chunks
2 T flour
1 1/2 t baking powder
3/4 t cinnamon
1/4 t nutmeg
1/8 t ground ginger
1 1/2 t vanilla
2 T butter
2 T honey
2 eggs plus 2 egg whites
Baking Pam
Directions:
Prepare carrots, place in saucepan and add water to cover. Bring to boil and simmer for 25 minutes or until carrots are soft and tender.
While carrots are cooking, combine flour, baking powder, cinnamon, nutmeg and ground ginger. Set aside.
Spray 8 inch baking dish with baking Pam. Set aside. Preheat oven to 350 degrees.
When carrots are tender drain water, and while hot, place in a food processor with the butter. Process carrots until pureed. Add vanilla, dry ingredients, and puree more.
Add honey, 2 eggs, and puree. Add egg whites and puree.
Spoon into baking dish. Bake middle rack of oven at 350 degrees for 25 – 30 minutes. Souffle top should be golden/slightly brown and tester should come out clean.
Servings: 6 large or 9 small.