Gingered Carrot Soufflé
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Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.
This is one of those sweet, orange-hued side dishes you often see around the holidays. It’s not technically a soufflé, but rather a baked purée of carrots, butter, brown sugar, and eggs that achieves a fluffy, soufflé-like texture. Similar to a sweet potato casserole, it skirts the edge of being a dessert, yet the fresh ginger adds a kick and balances the sweetness. It’s best served right out of the oven, steaming hot and puffed up, but it’s just as delicious even after it settles. Plus, it reheats wonderfully and makes for fabulous leftovers.
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Gingered Carrot Soufflé
Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.
Ingredients
- 2 pounds carrots, peeled and cut into ½-inch pieces
- 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
- 1¼ teaspoons salt
- Pinch cayenne pepper
- ¼ cup milk
- ½ cup light brown sugar, packed
- ⅓ cup plain bread crumbs
- 1 teaspoon baking powder
- 1¼ teaspoon finely grated fresh ginger (see note)
- ½ teaspoon ground cinnamon
- 5 large eggs
Instructions
- Preheat the oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Cook the carrots until soft, 10-15 minutes. Drain the carrots and transfer while still hot to a food processor. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
- Add the remaining ingredients to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (6 servings)
- Calories: 393
- Fat: 20g
- Saturated fat: 11g
- Carbohydrates: 47g
- Sugar: 35g
- Fiber: 5g
- Protein: 8g
- Sodium: 670mg
- Cholesterol: 197mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I often bring this to holiday dinners when we are guests. It travels well, and heats up nicely.
Donna…May I ask how you prepare it for traveling? Just mix it up and bake it on site, or bake it at home and just re-heat? How far in advance of eating did you prepare it?
Thanks…debo
Gorgeous color, wonderful flavors.
Made a version of this before but I will try this one next time….ginger>>>humm
Wish I could have found this when my parents were still with me…I would have made it for one of our many blessed dinners spent together. I will absolutely make this feel good recipe with the Le Creuset Oval French Oven if I win one in the sweepstakes! 🙂
I made this for Christmas Eve dinner and it was the hit of the night! Simply delicious.
Saw this last year and loved it! Would like to make for Christmas this year as a side, but was wondering if I could prepare a day in advance and bake day of dinner. Thanks in advance!
Made this the other night with roast chicken and it was wonderful! Leftovers are yummy too. Thanks 🙂
I love the sound of this, and what a fab addition this would be to a Thanksgiving day table! Totally delish!
*kisses* HH
Yummy Jenn! I love anything packed with crown sugar and ginger. Oh wait, there are carrots in there, so I guess its diet food
My family makes a similar recipe every Thanksgiving…can’t wait to try your version with ginger!