Carrot Soufflé
Carrot soufflé is a dish always served at Thanksgiving in my family. Always known for her delicious home-cooked meals, my Grandma Jo, graciously handed over her recipe to me, to create in a “paleo way.”
Ingredients
- 2 lb2 lb2 lb Carrots
- 1 quart1 quart1 quart free range, organic Chicken Stock
- 2 Tbsp2 Tbsp2 Tbsp Onion, minced
- 2 tsp2 tsp2 tsp Lemon Juice
- 1/2 cup1/2 cup1/2 cup Coconut Oil
- 1 Tbsp1 Tbsp1 Tbsp Coconut Flour
- 1 tsp1 tsp1 tsp Salt
- 1/4 tsp1/4 tsp1/4 tsp Ground Cinnamon
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup, optional
- 3 whole3 whole3 whole Eggs
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil carrots until fork tender in free-range chicken broth.
- Preheat oven to 350°F.
- Strain carrots from broth and place in a food processor, or high-speed blender.
- Puree until smooth.
- In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
- Using a hand mixer, beat all ingredients until smooth.
- Pour into a 2-quart soufflé dish, lightly greased with coconut oil.
- Bake uncovered for 45–60 minutes, center should be firm to the touch before eating.
- Sprinkle with cinnamon if desired, and serve.
Notes
Carrots may be cooked and pureed hours ahead adding lemon juice and covering tightly until ready to mix other ingredients. You also may bake the soufflé, freeze it, and then reheat it later.
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About This Recipe
Show nutritional information
Dairy Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Shellfish Free Side DishesThis is our estimate based on online research. | |
Calories: | 207 |
Fat: | 14 g |
Carbohydrates: | 12 g |
Protein: | 6 g |
Cholesterol: | 0 g |
Sodium: | 409 mg |
Fiber: | 2 g |
Sugars: | 12 g |
Calculated per serving. |
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