353 – Carrot Soufflé Recipe / جزر السوفلي
Let’s make a Holiday favorite: Carrot Soufflé!
- 1 1/2 lbs. (680 grams) carrots
- 1/2 teaspoon salt (for boiling the carrots)
- 6 tablespoons (85 grams) butter
- 3 large eggs
- 3/4 cup (150 grams) white granulated sugar
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla paste (or extract)
- 1/4 cup (36 grams) presifted flour
- Butter for baking pan
- Heavy cream for serving (optional)
Step 1: Preparing the Ingredients
1- Ok, ready… start by peeling the carrots. Cut the tips of the carrots, then lengthwise, slice, and dice into small pieces!
2- In a large pot, add water, salt, and the carrot pieces. Cover and cook on medium-high heat until the carrot pieces are tender and soft.
3- In the meantime, let me show you how to measure flour. First, sift the flour, then fill your measuring cup and use a knife or your spoon handle, to flatten the surface of the flour and remove excess. That’s the way to do it!
4- The carrots are ready – it takes around 20 minutes for them to cook. You should be able to easily cut a carrot piece with a fork.
Step 2: Preparing the Batter
1- Drain the carrots from the water, and place them in a food processor. Add the butter, and mix to combine.
2- Add the eggs and continue mixing. Now add the white sugar, brown sugar, baking powder, and spices: here I have ground cardamom, ground clove, ground nutmeg, and ground cinnamon!
3- Add vanilla, I am using vanilla paste, which is more flavorful than vanilla extract; and finally flour.
4- Mix well until you get a smooth texture with all the ingredients combined. Feel free to taste and adjust the spices accordingly – you may like it spicier!
Step 3: Baking the Carrot Souffle
1- Prepare the baking pan by buttering it for the parchment paper to stick, and buttering the parchment paper as well.
2- Pour the carrot mixture in the baking pan, and bake in a preheated oven, of course, at 360 F, which is 180 C.
3- Bake for around 1 hour or until the soufflé is done; if you gently touch the center of the souffle it should feel firm.
4- Serve immediately, and I like to add heavy cream to it… so soft, so warm, so spiced… it’s just perfect! Bon appetite!