Carrot Souffle, Serves 6
Crowned NZ's best carrot dish at Bargain Box's recent Carrot Cook-off held in the Carrot Capital of Aotearoa, Ashlee Douglas' Carrot Soufflé is an old family recipe passed down through generations. Heroing the humble carrot in an unexpected way, this soufflé is utterly delicious! We've created Ashlee's winning recipe into an easy kit for you to replicate at home. Best served warm with vanilla ice cream or cream. Enjoy! 🥕If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Carrot Souffle
- 4 carrots peeled & diced
- 50 g butter ^
- ½ tsp vanilla extract ^
- 2 eggs
- 1 pack carrot souffle mix
To Serve
- ½ pack icing sugar
- 300 g cream
Pantry Staples ^
Instructions
- Preheat oven to 175°C (do not use fan bake). Bring a pot of unsalted water to the boil.
- Peel and dice carrots 3cm. Add carrots to pot of boiling water and cook for 20-25 minutes, or until soft. Drain carrots, rinse under cold water and allow to cool completely to room temperature. Place carrots in a blender with butter, vanilla extract, and eggs. Blend for 2-3 minutes, until smooth. Transfer to a bowl and gently fold in carrot souffle mix.
- Pour mixture into 4-6 separate ramekins or a baking dish. Bake for 30 minutes, until souffles are golden brown and bounce back when touched.
- Sprinkle souffles with icing sugar. Serve warm with whipped cream on the side.
