Carrot Souffle Rsc
Delight your taste buds with the irresistible charm of Carrot Soufflé Rsc, a light and fluffy dessert (or side dish!) that transforms humble carrots into a show-stopping dish. This easy-to-make soufflé combines the natural sweetness of tender, puréed carrots with creamy butter, a touch of vanilla, and a sprinkling of sugar for a perfectly balanced flavor. The mixture is elevated with fluffy eggs and a hint of baking powder, creating a cloud-like texture that’s baked to a golden perfection. Perfect for cozy fall dinners, holiday gatherings, or simply an indulgent treat, this dish is as versatile as it is delicious. Sprinkle it with powdered sugar for a touch of elegance, and serve it warm straight from the oven for a dessert that practically melts in your mouth. With its stunning presentation and vibrant flavor, Carrot Soufflé Rsc is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Carrots
- 60 grams Unsalted butter
- 100 grams Granulated sugar
- 30 grams All-purpose flour
- 3 large Eggs
- 60 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 1.5-quart (or equivalent) baking dish with butter or cooking spray and set aside.
Peel and chop the carrots into small pieces. Boil them in a pot of water for 15-20 minutes, or until very tender. Drain completely and set aside to cool slightly.
Transfer the cooked carrots to a food processor or blender. Add the unsalted butter and blend until smooth and creamy.
In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking powder, and salt. Mix well.
Add the eggs to the dry ingredients one at a time, mixing thoroughly after each addition.
Pour in the milk and vanilla extract, and stir until combined.
Add the carrot purée to the mixture and gently fold until the batter is smooth and uniform.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the soufflé is puffed and golden brown on top. A toothpick inserted into the center should come out clean.
Remove from the oven and let cool for 5-10 minutes before serving.
Dust with powdered sugar, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 135.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 343 mg | 26% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
