Carrot Souffle
This recipe for carrot souffle is HANDS DOWN the number one recipe request I get from family and friends around the holidays. Tell the turkey to move over because, in my family, this side dish takes center stage at our Thanksgiving celebrations! Carrot souffle easily steals the show from any sweet potato/yam side dish you've been fooled into thinking should be the orange starchy companion to your white mashed potatoes. While at first bite, the flavor profile may remind you of other sweet potato dishes, the texture and complexity are far beyond candied yams and marshmallows.
Although not "technically" a classic French souffle, this carrot "souffle" texture provides a much-needed lightness to one of the biggest, belt-tightening meals we all look forward to during the holidays without sacrificing on the intensity of flavor thanks to the freshly grated nutmeg and true Ceylon cinnamon. And, I'd be remiss in mentioning how perfectly toasty and carmelized the pecan, cornflake, and brown sugar topping adds an almost crust like staying power that puts the entire dish over-the-top delish!
Although my family has been making carrot souffle for as long as I can remember, the original inspiration for the dish started at Chasen's Restaurant in Hollywood; the epicurean hangout of Frank Sinatra, Cary Grant, Clark Gable and generations of other movie star glitterati. Chasen's was a Hollywood hotspot for decades, and the epicenter of many post-Oscar dinner parties and remained an institution till 1995 when it closed its doors for good. Today, the site of Chasen's is now a Bristol Farms, but in homage to the building's history, you can still find the same leather-backed booths where Alfred Hitchcock routinely fell asleep over dinner, and where Elizabeth Taylor famously enjoyed their delicious chili by the bowlfuls.
I hope my carrot souffle recipe is the start of new culinary traditions for your family and will be loved and passed down for generations to come!
Carrot Souffle Ingredients
3 lbs peeled, steamed, fully cooked carrots
9 eggs, room-temperature
¾ cup packed brown sugar (dark is preferred)
½ cup + 1 tablespoon all-purpose flour
1 tbsp vanilla extract (double strength madagascar variety preferred)
1 ½ cups salted butter, melted
3 tbsp baking powder
½ tsp ground cinnamon (true ceylon variety preferred)
½ tsp freshly ground nutmeg
softened butter for baking dish
Souffle Topping Ingredients
1 cup corn flake crumbs
1 1/2 to 2 cups finely chopped pecans
½ cup brown sugar (dark is preferred)
3 tbsp salted butter, melted
1. Pre-heat oven to 350 degrees. Peel, and cut carrots into equal size pieces.
2. Steam carrots till fully cooked thru and softened. (if you don't have a steamer, you can boil them till tender and soft) Allow them to cool for a few minutes before blending.
3. While carrots cook, grease two large souffle dishes or one 9X13 baking dish with softened butter.
4. In a large blender, puree cooled carrots, eggs, brown sugar, vanilla, melted butter, nutmeg, cinnamon*. Once completely smooth, add in flour and baking powder, and blend till fully incorporated(manually whisking in flour and baking powder in a separate bowl is also an option if you have a smaller blender.
*if you have a smaller blender or food processor, puree carrots separately and manually whisk together with eggs, brown sugar, vanilla, butter, and spices in a separate bowl.
5. Pour carrot souffle mixture into the greased baking dish(es), and set aside.
6. In a medium-sized bowl, combine cornflake crumbs, pecans, brown sugar, and melted butter.
7. Sprinkle topping mixture evenly over the carrot souffle, and bake on the middle rack of your oven for 45-50 minutes, or until the center is springy to the touch and no longer jiggling.
Enjoy!
