Carrot Souffle

Elizabeth has shared her family's traditional holiday side dish of Carrot Souffle a couple of times -- it was part of her 1979 Christmas dinner story and also part of a food section story in 2008. In the 2008 story, she wrote: "Even though I come from a Southern family, sweet potatoes were never part of our Thanksgiving dinner. ... Instead of sweet potatoes, we had Carrot Souffle, a light, rich, faintly sweet baked carrot dish that was more reminiscent of a pudding than a souffle, but just as delicious. It can be made earlier in the day and put in the fridge until you're ready to bake it. I've even made it weeks in advance and frozen it, although in that case it's trickier to figure out how long it needs to bake. The Carrot Souffle is best when you make it with whole milk and butter; but if calories are a concern, it's remarkably good even when you omit the butter and use 2 percent milk instead of whole." This is the recipe "as it was printed in the community cookbook my mother edited that benefited her church." Makes: 4-6 servings 2 cups cooked carrots 3 tablespoons cornstarch 1 1/4 cups whole milk 1 teaspoon salt 2 tablespoons honey 3 extra-large eggs, beaten lightly 1/4 cup butter, melted Preheat oven to 400 degrees. Butter an oven-proof casserole or souffle dish. Put the carrots through a sieve or ricer. Dissolve the cornstarch in the milk, and stir into the carrots. Add salt and honey, then the eggs and butter. Pour into the buttered dish and bake for 45 minutes. Check after about 35 minutes to make sure the top isn't getting too brown. Serve immediately. Nutrition information: Per serving (based on 6 servings): 189 calories, 6 grams protein, 12 grams fat, 7 grams saturated fat, 15 grams carbohydrate, 1 gram fiber, 148 milligrams cholesterol, 473 milligrams sodium
Sun photo by Algerina Perna
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