Try your hand at a side dish souffle that’s hard to mess up.
This souffle isn’t nearly as touchy as a traditional souffle.
In fact, it’s hard to mess up.
Elise Bauer
It barely puffs up, which means it doesn’t deflate that much either.
My father made a half batch a couple weeks ago and the three of us devoured it within minutes.
“Hey, you know it serves eight!”
Elise Bauer
Or just the three of us.
The rest was gone by the end of the day.
Dad found the recipe in a recent issue ofHouse Beautiful.
Elise Bauer
Other than its impossible-to-screw-up-ness and over-the-top deliciousness, I also love how easily this recipe lends itself to adaptations.
You might also try substituting all or some of the carrots with parsnips.
I want to make a parsnip version of it (maybe with a bit of horseradish and parsley).
Elise Bauer
Or one could dress it up further with a touch of ginger or thyme.
Just remember the better the inputs, the better the results!
Place carrots in a saucepan and cover with an inch of water.
Add about 1 teaspoon of salt to the water.
Bring to a boil and cook for about 10 minutes, or until the carrots are tender.
Strain the carrots and puree in a food processor or with an immersion blender.
Place carrot puree in a large bowl.
In a separate bowl, whip up the eggs until frothy.
Then whisk them into the carrot puree mixture.
Transfer the mixture into the prepared baking dish.
Bake at 350F for 40-45 minutes, until puffed up a bit and lightly golden.
