When is pumpkin pie not pumpkin pie? When it's Carrot Souffle.
After adapting an over-sugared recipe on allrecipes.com, I tested it out on my co-workers. Served in a 9-by-9 pan, the souffle easily cuts into bars.
The bars, I was told, were pumpkin. No? OK, sweet potato, then. Not that either? Must be squash.
Nope. Just carrots.
This sweet dish works as a breakfast or dessert, but it can also be a replacement for mashed potatoes or another side dish.
If you have an unabated sweet tooth, you can add sugar up to 3/4 cup. I found it overly sweet that way, but tastes differ.
The souffle will deflate as it cools. Don't panic. You haven't done anything wrong. Depending on how you choose to bake it -- a 2-quart casserole dish, a 9-by-9 pan or individual muffin cups -- you can serve it like a scoop of ice cream, a slice or bar, or an individual mini-souffle.
1 pound chopped carrots (or baby carrots)
1/2 cup butter (one stick)
2 teaspoons vanilla extract
2 teaspoons cinnamon
5 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.
Boil carrots in salted water on the stovetop and cook until tender, about 20 minutes. Drain the carrots. Puree in a food processor.
Stir in butter, vanilla extract, cinnamon and eggs. Mix well.
Add flour, baking powder, salt and sugar to the carrot mixture and process until smooth.
Pour the mixture in the prepared casserole dish and bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm or cold. Refrigerate leftovers.
-- Reach Mel Barber at firstname.lastname@example.org.