Tuesday, October 1, 2013

Sweet Indulgences - Carrot Soufflé {Lite}

Carrot Soufflé from Cooking Light

My mother mentioned she had a wonderful Carrot Soufflé over the weekend and I had to dig out this recipe from Cooking Light and share it with you today.  I love roasted carrots and now that it's officially fall, a carrot soufflé is the perfect dish to serve as a side to roasted chicken or pork.  This recipe is really more of a casserole than a traditional soufflé, since it doesn't contain beaten egg whites. Click here for the recipe.

Note:  This recipe calls for boiling the carrots and I prefer to roast them at 400° for 45 minutes as this brings out a sweeter, more caramelized flavor.  I also use turbinado sugar instead of white sugar as I love the caramel / molasses flavor it adds.  I also love to use individual ramekins instead of a large soufflé dish.  Makes for a great presentation on the plate!

This would be wonderful served with the Herbed Roasted Chicken recipe I shared a couple of weeks ago!

Have a sweet day!

Image via:  Cooking Light

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