|This Carrot Souffle commands center stage.|
At the Thanksgiving table, the turkey is the unquestioned star. When my mother in law takes it out of the oven with its gleaming caramel skin, a hush falls over the large crowd gathered in the kitchen. And I don’t begrudge the turkey its time to shine, but I also believe that vegetables should get a standing ovation too. And when I serve this side, it is always greeted with applause.
I’ve been making this carrot souffle for years. Now my relatives greet it like an old friend on Thanksgiving, and get requests for a repeat performance at Christmas dinner. This is a sweet side, not something you would serve during a regular dinner, unless you wanted to sell your picky eaters on the virtues of vegetables, but it’s perfect for the rich spread of Thanksgiving.
Active Prep Time: 15 minutes
Cook Time: 50 minutes
2 lbs fresh carrots boiled until soft (can use baby carrots)
2/3 cup sugar
6 TBSPs flour
2 TSP vanilla extract
2 sticks melted unsalted butter
Dash of Nutmeg
For the topping:
12 TBSPs dark brown sugar
8 TBSPs melted butter
1 cup chopped pecans
1 cup crushed corn flakes (feel free to make more if you want more crunchies)
- Put cooked carrots and eggs into large food processor and puree until smooth.
- Add the sugar, flour, vanilla, and melted butter. Process until smooth. Be careful, in my food processor, this brings the mixture completely to the top and sometimes a little seeps out.
- Bake in greased 9”x13” pyrex pan at 350°F for 40 minutes.
- Mix the topping ingredients together. Put the topping mixture over top of baked soufflé. If you’re traveling to Thanksgiving, or preparing this dish ahead of time, stop here. Just cover it with some foil and put it in the fridge.
- To finish the dish and get it ready to serve, bake it for another 5 to 10 minutes at 350 degrees Fahrenheit. You can literally do this as the turkey is being cut, but don’t forget it as we did one year, or you’ll end up with a burnt topping, and many sad Thanksgiving guests.
- Serve hot. Leftovers will keep in the fridge for 3-4 days and can be reheated in the microwave.