Carrot Pistachio Souffle

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

A much healthier take on the side dish you may have had at Picadilly long ago!
Course: Side Dish, Sides
Keyword: Carrots, Holiday, Souffle
Servings: 6 servings

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!

Notes

The original recipe for this called for THREE AND A HALF CUPS! I found it truly works just as well with as little as 2 tbsp, but you can go up as much as you want!
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