Best 3 Paleo Carrot Souffle Recipes
Are you looking for a delicious and healthy way to enjoy your favorite root vegetables? Look no further than this delightful paleo carrot souffle recipe! This satisfying dish is packed with flavor and nutrition, making it a perfect choice for vegetarians, vegans, and anyone looking to adopt a healthier lifestyle. Made with wholesome ingredients like carrots, eggs, and almond flour, this souffle is not only tasty but also packed with vitamins and minerals. So, get ready to tantalize your taste buds and nourish your body with this delectable paleo carrot souffle.
Here are our top 3 tried and tested recipes!
PICADILLY'S CARROT SOUFFLE
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
FRESH CARROT SOUFFLE
A carrot souffle as good as your favorite restaurant makes!
Provided by Carol
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
- While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
- Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
Tips:
- Choose the right carrots: Use fresh, organic carrots for the best flavor and texture.
- Use a food processor or blender: This will make it easy to achieve a smooth and fluffy soufflé.
- Whip the egg whites until stiff peaks form: This will help the soufflé rise and become light and airy.
- Fold the egg whites into the carrot mixture gently: This will prevent the soufflé from deflating.
- Bake the soufflé in a preheated oven: This will help it rise evenly.
- Serve the soufflé immediately: It will start to fall after a few minutes.
Conclusion:
This paleo carrot soufflé is a delicious and nutritious dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be enjoyed by people of all ages. The soufflé is light and fluffy, with a slightly sweet and savory flavor. It is a great way to get your daily dose of vegetables and is also a good source of protein and fiber. So next time you are looking for a unique and delicious dish to try, give this paleo carrot soufflé a try.
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