Thursday, September 1, 2011

Paleo Carrot Souffle

I'm always looking for new ways to enjoy veggies. Steamed veggies are so blah, so I needed to find more ideas. I had picked up a bag of carrots and decided I would try to make a soufflé from these carrots. (I used to get a corn soufflé at fresh market, it was heavenly). Well this recipe did not disappoint. It was so yummy that my hubby and I gobbled every last bite of it up. Next time I'll get my kids to try it!

Paleo Carrot Soufflé




1 lbs carrots, peeled and chunked (or baby carrots)
1/4 cup of ghee, coconut oil or grassfed butter (whatever fat suits your fancy)
1 egg
1/2 tbsp coconut flour
1 tsp baking soda
2 tbsp maple sugar/syrup or honey (optional)
Sprinkle of cinnamon

Preheat oven to 400 degrees. Boil carrots for 20-25 minutes or until tender. Place carrots and all other ingredients in a food processor or blender and purée until smooth and well combined. Pour into a greased 1-1.5 quart casserole. Bake at 400 for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Serve warm and enjoy!

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3 comments:

  1. BiaSeptember 3, 2011 at 6:03 PM

    Cait, this looks awesome! Would a pie pan (I have the pampered chef pie stone) work for this? I'm metrically illiterate :) Thanks :)

    ReplyDelete
  2. CaitSeptember 6, 2011 at 4:14 PM

    A deep dish pie pan should work. It puffs a little when it bakes so just make sure there is room for growth.

    ReplyDelete
  3. BloggerApril 2, 2017 at 12:41 PM

    3 Researches REVEAL Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually kill fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medicinal magazines are sure to turn the conventional nutrition world upside down!

    ReplyDelete

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