Carrot Pistachio Souffle
Carrot Pistachio Souffle
Growing up my grandparents would take us to Picadilly Cafeteria probably once a week. The rolly chairs and long line of food is not something I particularly wish to go back to, but if you’ve ever been, you might remember the carrot souffle. My mom found the recipe and we made it for Christmas. I loved it so much I had to healthy-ish it up and make it again!
I added a pistachio crust because those two flavors are my fave, and the healthy fats help you better absorb all that vitamin A.
Picadilly Healthy-ish Carrot Souffle:
-1 pound carrots
-2 tbsp to 1/4 cup sugar (coconut or granulated works. The original recipe called for THREE AND A HALF CUPS!!)
-1 teaspoon baking powder
-1 teaspoon vanilla extract
-2 eggs
-3 tbsp all purpose flour (GF mix works too)
-6 tbsp melted salted butter
-1/4-1/2 cup crushed pistachios
Preheat oven to 350. Peel, chop, and boil the carrots until mashable. Mash them with the sugar and then using either a blender, immersion, or food processor, mix the carrots with the remaining ingredients (except nuts). Top with the crushed pistachios and bake for about 1 hour. If nuts are browning too much, cover in foil halfway through!
Carrot Pistachio Souffle
Ingredients
- 1 lb carrots
- 2 tbsp cane sugar see note
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp all purpose flour or a gluten free 1:1 flour
- 6 tbsp melted butter
- 1/4-1/2 cup pistachios crushed
Instructions
- Preheat oven to 350.
- Peel, chop, and boil the carrots until mashable. Mash them with the sugar and then using either a blender, immersion, or food processor.
- Mix the carrots with the remaining ingredients (except nuts).
- Top with the crushed pistachios and bake for about 1 hour.
- If nuts are browning too much, cover in foil halfway through!