Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the health-check domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6131
Carrot Pistachio Souffle - Courtney Made
Go Back
Print Recipe

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!