Carrot Soufflé

Vegetarian
Health score
3%
Carrot Soufflé
29 min.
6
336kcal

Suggestions


Indulge in the delightful flavors of Carrot Soufflé, a vibrant and sophisticated side dish that transforms humble carrots into a creamy and airy culinary masterpiece. Perfectly suited for vegetarians, this dish provides a wholesome balance of taste and nutrition, making it an ideal addition to any meal, be it a festive gathering or a casual family dinner.

Imagine serving a show-stopping soufflé that is not only visually appealing but also incredibly tasty. With just 29 minutes of preparation, you can create a dish that will impress your guests and elevate your dining experience. The sweet notes of baby carrots harmonize beautifully with the rich creaminess of sour cream and the warm hint of cinnamon, resulting in a comforting dish that feels both luxurious and nostalgic.

Whether you are looking to surprise your loved ones or simply want to enjoy a unique carrot-based dish, Carrot Soufflé is sure to leave everyone asking for seconds. With 336 calories per serving, this dish offers a satisfying blend of protein, healthy fats, and carbohydrates, ensuring that you can enjoy every bite guilt-free. Let your taste buds revel in the delightful textures and flavors this soufflé brings to the table, making it a beloved staple in your recipe repertoire.

Ingredients

  • 16 ounce baby carrots 
  • 1.5 teaspoons double-acting baking powder 
  • 0.3 cup butter softened
  • large eggs 
  • 0.3 cup flour all-purpose
  • 0.3 teaspoon ground cinnamon 
  • 0.5 cup cream light sour
  • 1.3 cups sugar 

Equipment

  • food processor
  • sauce pan
  • oven
  • baking pan

Directions

  1. Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender.
  2. Drain well; cool.
  3. Process carrots and eggs in a food processor until smooth, stopping to scrape down sides.
  4. Add sugar and remaining ingredients; process 30 seconds or until smooth.
  5. Pour mixture into a lightly greased 8-inch square baking dish.
  6. Bake at 350 for 55 to 60 minutes or until set.
  7. *1 1/2 pounds carrots, sliced, may be substituted.

Nutrition Facts

Calories336kcal
Protein5.71%
Fat32.22%
Carbs62.07%

Properties

Glycemic Index
48.68
Glycemic Load
32.22
Inflammation Score
-10
Nutrition Score
11.108260880346%

Nutrients percent of daily need

Calories:336.2kcal
16.81%
Fat:12.36g
19.02%
Saturated Fat:6.93g
43.34%
Carbohydrates:53.59g
17.86%
Net Carbohydrates:51.22g
18.62%
Sugar:45.34g
50.38%
Cholesterol:120.04mg
40.01%
Sodium:277.72mg
12.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.93g
9.85%
Vitamin A:10859.54IU
217.19%
Selenium:11.06µg
15.81%
Calcium:128.28mg
12.83%
Vitamin B2:0.2mg
11.84%
Phosphorus:114.13mg
11.41%
Folate:44.09µg
11.02%
Fiber:2.38g
9.52%
Manganese:0.17mg
8.65%
Iron:1.51mg
8.36%
Vitamin K:7.98µg
7.6%
Potassium:263.54mg
7.53%
Vitamin B5:0.72mg
7.2%
Vitamin B6:0.13mg
6.42%
Vitamin B1:0.08mg
5.45%
Copper:0.11mg
5.37%
Vitamin B12:0.32µg
5.32%
Zinc:0.6mg
3.98%
Vitamin B3:0.77mg
3.83%
Vitamin E:0.54mg
3.63%
Vitamin D:0.54µg
3.59%
Magnesium:14.13mg
3.53%
Vitamin C:2.14mg
2.6%
Source:My Recipes