Thursday, September 1, 2011

Paleo Carrot Souffle

I'm always looking for new ways to enjoy veggies. Steamed veggies are so blah, so I needed to find more ideas. I had picked up a bag of carrots and decided I would try to make a soufflé from these carrots. (I used to get a corn soufflé at fresh market, it was heavenly). Well this recipe did not disappoint. It was so yummy that my hubby and I gobbled every last bite of it up. Next time I'll get my kids to try it!

Paleo Carrot Soufflé




1 lbs carrots, peeled and chunked (or baby carrots)
1/4 cup of ghee, coconut oil or grassfed butter (whatever fat suits your fancy)
1 egg
1/2 tbsp coconut flour
1 tsp baking soda
2 tbsp maple sugar/syrup or honey (optional)
Sprinkle of cinnamon

Preheat oven to 400 degrees. Boil carrots for 20-25 minutes or until tender. Place carrots and all other ingredients in a food processor or blender and purée until smooth and well combined. Pour into a greased 1-1.5 quart casserole. Bake at 400 for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Serve warm and enjoy!

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2 comments:

  1. Cait, this looks awesome! Would a pie pan (I have the pampered chef pie stone) work for this? I'm metrically illiterate :) Thanks :)

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  2. A deep dish pie pan should work. It puffs a little when it bakes so just make sure there is room for growth.

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