Brown Butter Carrot Souffle

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Brown Butter Carrot Souffle is a simple, flavor-rich, savory side dish that everyone needs in their life. Carrots, nutty brown butter, and golden curry come together with eggs, sugar, and a little flour to make this smooth, fluffy, southern delight in no time. It’s a great do-ahead recipe for holidays, special occasions, and anytime you’re craving easy delicious comfort food.

Brown Butter Carrot Souffle is a wonderful partner to any main meat, fish, chicken, or turkey entree when you’re hungry for something a little bit different. This classic homemade Caesar Salad would be a delicious companion treat. Mashed Potato Cauliflower is another perfect side dish for weekdays and anytime you’re craving a little comfort without all the carbs. Or try out this easy, one-pot Baked Rice. Throw it together and bake…everyone will ask you for the recipe…I promise!

BROWN BUTTER CARROT SOUFFLE INGREDIENTS

Ingredients you’ll need:

Carrots – Two pounds of fresh, peeled with a carrot peeler, and chunky cut carrots. Boil in salted water (or chicken bouillon) until fork tender.

Eggs – I used 3 large eggs

Flour, Baking Powder, & Sugar – Use gluten-free flour if you need to. Turns out just the same!

Spices & Herbs – Curry Powder..we used 1 heaping tablespoon and it was so good! It mellows out the longer it sits. If you’re not sure about all the Curry then use 2 teaspoons. I’ve used this amount before when I knew I had a few picky eaters…they loved it. Garlic..I love garlic so I brown buttered 3 chopped cloves…this ingredient isn’t crucial so feel free to leave it off. Fresh Thyme is good in this..Use about 3-2″ twigs.

Butter – 6 tablespoons, browned slowly, drizzled in then the carrot mixture, then baked…glorious!

Cast Iron Skillet – I love cooking in a cast-iron skillet. The leftover browned butter film on the skillet bottom makes a nutty, buttery flavor from the top all the way to the bottom. If you don’t have a cast-iron skillet, use a large pie pan or quiche dish.

Must-Have Kitchen Gear ⭐⭐⭐⭐

HOW TO MAKE BROWN BUTTER CARROT SOUFFLE

This savory side dish is an easy side to make ahead or in a few do-ahead stages.

• STEP ONE: Using a vegetable peeler, peel 2-pound bag of fresh carrots. Cut tops off and chop them into smaller pieces. Place in a large saucepan or high-sided skillet and cover with water or chicken broth (vegetable broth is good too). Bring to a boil, reduce the heat to a medium boil, then cover and let cook for about 20 minutes or until fork-tender. Drain in a colander and let them cool off.
• STEP TWO: While the carrots are cooling. Brown the butter in an 8″ cast-iron skillet, do not wipe or rinse out after the brown butter is done. NOTE: If you’re baking souffle in a porcelain or glass dish, use a regular metal skillet (not nonstick) for making brown butter.

• STEP THREE: Add the cooked carrots, curry, flour, baking powder, sugar, and thyme to the food processor bowl…process until smooth.

• STEP FOUR: Pour in brown butter and garlic, if you’re using, into the processed mixture. Pulse a few times.

• STEP FIVE: Taste for salt and seasonings before adding eggs and adjust accordingly. Add eggs one at a time thru the processor tube, and pulse until creamy and smooth.

• STEP SIX: Pour the Carrot Souffle mixture into the warm, brown buttered cast-iron skillet. Swirl the top to make it pretty 😊. Note: use a rubber spatula to get every last drop. Bake at 350^o for 40-45 minutes or until puffed and golden, and it doesn’t shake in the middle.

BROWN BUTTER CARROT SOUFFLE TOPPERS AND SUBS

This dish is so adaptable…you can dress it up or keep it humble…you’re CHOICE!

• To dress it up with some extra sweetness add a couple of extra tablespoons of sugar, honey, or brown sugar.
• Whip up fresh cream and add a little vanilla extra or Hot Honey to the cream. Put a big dollop on a piece of souffle and it’s dessert.
• Use garlic or onion powder instead of curry.
• Make it spicy! Saute a jalapeno and half an onion. Add to the food processor or make it chunky and add after the processor steps.

HOW TO BROWN BUTTER

Anyone that has melted butter on top of the stove has probably taken it to the brown butter stage, intentionally or not. It’s a very easy process, the most important part is giving it your undivided attention

Start out with a stick or the amount you need of unsalted butter.

Place the butter in a skillet, don’t use non-stick, and swirl the butter around the skillet while it melts.

When the butter has completely melted, move it around with a metal spoon constantly until it starts to darken and fat solids start to form. It will appear foamy and the butter liquid will become a clear caramel color.

Keep it warm until you’re ready to use it. The flavor is distinctively nutty with a glorious rich flavor. It’s a big treat to anyone that’s a butter fan…Can I get a HECK YES⭐😎

Print Pin

Brown Butter Carrot Souffle

Creamy, savory Carrot Souffle infused with glorious brown butter.

Course dinner, Side Dish

Cuisine American

Keyword brown butter, curry, savory, souffle

Prep Time 30 minutes

45 minutes

Calories

Ingredients

• 2 pounds raw, whole carrots peeled, cut into 2" pieces
• 6 tbsp butter salted prefered but unsalted will work
• 1/3 cup sugar
• 3 tbsp flour heaping
• 1 tsp baking powder
• 1 tbsp curry powder more or less to taste, original recipe calls for 2 tsp
• 3 cloves garlic chopped
• 3 large eggs
• 1/2 tsp coarse salt more or less to taste
• fresh thyme

Instructions

• STEP ONE: Using a vegetable peeler, peel 2-pound bag of fresh carrots. Cut tops off and chop them into smaller pieces. Place in a large saucepan or high-sided skillet and cover with water or chicken broth (vegetable broth is good too). Bring to a boil, reduce the heat to a medium boil, then cover and let cook for about 20 minutes or until fork-tender. Drain in a colander and let them cool off.
• STEP TWO: While the carrots are cooling. Brown the butter in an 8" cast-iron skillet, do not wipe or rinse out after the brown butter is done.
• STEP THREE: Add the cooked carrots, curry, flour, baking powder, sugar, and thyme to the food processor bowl…process until smooth.
• STEP FOUR: Pour in brown butter and garlic, if you're using, into the processed mixture. Pulse a few times.
• STEP FIVE: Taste for salt and seasonings before adding eggs and adjust accordingly. Add eggs one at a time thru the processor tube, and pulse until creamy and smooth.
• STEP SIX: Pour the Carrot Souffle mixture into the warm, brown buttered cast-iron skillet. Swirl the top to make it pretty 😊.

Notes

If you’re baking souffle in a porcelain or glass dish, use a regular metal skillet (not nonstick) for making brown butter.

Use a rubber spatula to get every last drop. Bake at 350^o for 40-45 minutes or until puffed and golden, and it doesn’t shake in the middle.

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