Sweet Carrot Cardamom Souffle


This delicious carrot souffle is airy and sweet- definitely not your typical vegetable dish! I added cardamom for an almost almond/ cinnamon undertone and the Man, Munchkin, and I ate up every last bite!

Sweet Carrot Cardamom Souffle
Serves 4

1 pound carrots (3 1/2 cups chopped)
1 1/2 tablespoons flour
1 tablespoon butter, melted
1 egg and 1 egg white
2 tablespoons fat-free sour cream
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon ground cardamom

1. Preheat oven to 350 degrees
2. Cook carrots for 5-10 minutes or until fork tender, drain, and cool.
3. In a food processor (or blender) puree carrots until smooth
4. Add remaining ingredients and pulse to combine.
5. Pour batter into a greased baking dish (you can use ramekins, an 8×8 glass baking dish, or a round quart sized baking dish depending on what you have or want).
6. Bake 30 minutes or until puffed and set. (Check after 15 minutes if using ramekins- test the center with a toothpick to see if it comes out clean).
7. Sprinkle a little powdered sugar on top before serving (if you like) and watch people fight over it! :)  

1 comment:

  1. Oh wow this sounds SO good!! I LOVE cardamom :) its one of my favorite spices! It pairs SO well with carrots, too, I can imagine just how good this is. I've never made a souffle before, however I think I'll be changing that soon! Thanks for this recipe!

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