Carrot Pistachio Souffle
A much healthier take on the side dish you may have had at Picadilly long ago!
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!