October 22, 2009

Carrot Souffle for Kids & Adults {Naptime Everyday}

Carrot Souffle My daughter is a great eater, but feeding her still comes with a few challenges. Although she enjoys most of the food we do, it is only just recently that she’s gotten most of her teeth and can handle chewing heavier foods. Before she had molars I often had to mince her food into small pieces so that it wouldn’t be a choking hazzard.

One day last winter, watching me break up my daughter’s steamed vegetables into itty-bitty pieces, my friend Nicole offered up a recipe for Carrot Souffle. Since carrots definitely fall into the category of hard-to-chew food for small children, this souffle was the perfect solution. It is soft and malleable, well-suited for a toddler’s palate, but adult enough that the whole family can enjoy it. Given that my food philosophy is exactly that – we all eat “adult” food and I refuse to be a short order cook – I knew it was right up my alley.

Carrots
The popularity of this dish in my house is evident when I say that I started making this a year ago and am still doing so to this day. When I made it last week I was able to find a big fat bunch of organic carrots at farmers market since it’s peak root vegetable season. After that, making the souffle while my daughter napped was a snap. It helped that I recently got a new Cuisinart Mini-Chopper, a gift from the BlogHer Food conference. As you can see below I didn’t actually need one – the antiquated chopper on the right still worked like a champ – but I wasted no time introducing it to my kitchen. It has a bigger work bowl (4 cups!) and is easier to clean – both things any busy home cook can stand by. (Also, don’t worry, I merely put the old chopper in storage, I couldn’t bear to throw it out in such perfect working condition).

Cuisinart
Making this is so easy that the hardest part of the assembly is pressing the chop button on the food processor for a minute or so. Then, I mix the remaining ingredients with the carrots in a big bowl, pour it in the baking pan and pop it in the oven. Over the course of the baking time the souffle puffs up slightly and turns a beautiful burnished orange. When I take it out the edges are slightly pulled away from the sides and the corners lightly browned. My husband and I agree that the souffle tastes like candied carrots, along the same lines as candied sweet potatoes. It is not overly sweet, but the touch of sugar in it makes the carrot flavor pop, along with the delicious addition of cinnamon and nutmeg.

Cuisinart
This dish is such a regular staple in our house I can’t believe it has taken me this long to write about it. In addition to the adults and toddlers loving it, it is fantastic food for babies or teething toddlers with sore gums. One mother I know even made it for her daughter after she’d had a particularly painful braces tightening! Although we are mostly finished with teething these days, I know this dish will remain in my family menu repertoire for quite a while. It is food that transcends age and rank, appealing to everyone in my household. And that is something every Naptime Chef can stand behind.

Recipe

Carrot Souffle for Kids & Adults

Ingredients

1 lb. carrots, finely chopped
8 T. unsalted butter, melted and cooled
2 eggs, lightly beaten
2 c. whole milk
1 c. all-purpose flour
¾ c. sugar
½ t. cinnamon
½ t. vanilla
1 dash of nutmeg

Instructions

1. Preheat oven to 350. Grease a 9×13 pan and set aside.
2. Peel carrots and trim the ends. Finely chop them in a food processor.
3. In a separate bowl add the butter, eggs and milk, stir well. Add in the flour, sugar and spices and mix to combine. Then add the carrots and mix well until everything is incorporated.
4. Pour carrot mixture into a 9×13 pan and bake for 1hr 10 min, or until the edges are browned and pulled away from the side.

Naptime Notes

Naptime Recipe Serving ideas

This is a great way to serve your family carrots, a wonderful vegetable loaded with important vitamins, in a form that is easy for even the tiniest mouth to consume. I like to play with the spices from times to time and you should too, there are endless variations to the basic souffle.

Naptime Stopwatch

Other than chopping the carrots, this souffle takes about 5 minutes to make, plus baking time. It is well worth the time for such a large dish that will feed the family for a few days.

Naptime Reviews

As noted above, this is a family favorite.

More Naptime Recipes

  • Unplanned Cooking

    This is a staple in our home, too! It is wonderful, especially around the holidays.

  • Unplanned Cooking

    This is a staple in our home, too! It is wonderful, especially around the holidays.

  • Fresh Local and Best

    This souffle sounds fantastic! It is such a fancy creation, and the ingredients are wonderfully healthy!

  • Fresh Local and Best

    This souffle sounds fantastic! It is such a fancy creation, and the ingredients are wonderfully healthy!

  • Courtney

    Love love love this!! Claire loves it too!

  • Courtney

    Love love love this!! Claire loves it too!

  • Jen @ My Kitchen Addiction

    Sounds fantastic! I will have to give this a try!

  • Jen @ My Kitchen Addiction

    Sounds fantastic! I will have to give this a try!

  • Madison {Life Happens During N

    That is so awesome that you found me! I call my little notes Naptime Notes, too! How funny. You know what they say about great minds…PS this recipes sounds delish. My 1-year old would love it.

  • Madison {Life Happens During Naptime}

    That is so awesome that you found me! I call my little notes Naptime Notes, too! How funny. You know what they say about great minds…

    PS this recipes sounds delish. My 1-year old would love it.

  • I-like-toast

    am i blind? what temp do you cook it at?

    • i-like-toast

      yup… i am blind…. lol!

  • Smallfry

    Hi. I made this and it was so oily and took way longer to cook. I did use 1% milk but that should not be why. What did I do wrong?

    • KelseyTheNaptimeChef

      Hi! I have never heard this before. I am wondering about the carrots and flour? Maybe add a little more flour or reduce the butter if you want it more dense. I am sorry, but we can work on this if you want to try it again!

      • Smallfry

        I’ll try again and let you know how it goes!
        Thanks

        • Amy Adler Padilla

          I think the same thing is happening to me….I’ve never made a soufflĂ© before, but this looks soupy….not really oily, but very loose. I would think it would be battery if it only needs 10 min to cook….I think this will take much longer!

          • Mary Murley

            Hi, i think the recipe says 1 full hour plus 10 minutes if I am reading this correctly. I’m currently trying it as is and will let you know how it goes! I may reduce butter next time.

  • Mary Murley

    Okay, so I made the recipe as stated above only I used 2% Milk and found it took about 1 hour and 20 minutes to cook in my oven anyways. Came out perfecto!

  • Susanova

    Nothing against you but 3/4c of sugar won’t fly at my house. The family doesn’t love sweet sides; how could we take this in a savory direction?

    • KelseyTheNaptimeChef

      Hi Susanova,
      I would think about eliminating the sugar and trying some adding a little cheese. You could also add some savory spices. Hope these ideas help!