It’s November now, which means the holidays will quickly be here. As I say most years, “This is the year I’m going to be more organized and get everything done early.” Yeah. I really mean that.
But truly what that takes on the food side of things is trying out a few recipes well in advance. This is one that is a standing request at our friends-of-the-family holiday celebration because it appeals to young and old. It travels extremely well too, so it can be served at room temperature or reheated (microwave if necessary). **Recipe credit to Cooking Light magazine**
Carrot souffle
- 2 lbs carrots
- 2/3c sugar
- 1/4c low fat sour cream
- 3 tbsp flour
- 2tbsp butter, melted
- 1tsp baking powder
- 1tsp vanilla extract
- 1/4tsp salt
- 3 eggs
Boil carrots until soft, about 15 min. Drain. Place carrots in food processor or blender and process until smooth. Add remaining ingredients and pulse to combine. Pour into a baking dish coated in cooking spray and bake at 350 degrees for about 40 minutes.
The best way to tell if it’s done is to jiggle the pan — the middle should stay firm. NOTE: While this puffs up some, it is not a true “souffle” in its lightness or presentation. But still good, and still healthy!
Shown here with parmesan chicken and garlic butter noodles.
