Easy Brown Butter Curry Carrot Souffle

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This Easy Brown Butter Curry Carrot Souffle is a simple, sweet, and savory side dish that everyone needs on their holiday table. 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.

From your very first bite, this golden brown Carrot Souffle will become a favorite holiday tradition just like Green Bean Casserole or Sweet Potato Pie.

BROWN BUTTER CURRY CARROT SOUFFLE INGREDIENTS

Simple Ingredients you’ll need:

Carrots – Two pounds of fresh carrots. Peel with a carrot peeler and cut carrots into 2″ chunks. Boil in a large pot of water adding salt or chicken bouillon until fork tender.

Eggs – 3 large eggs, room temperature.

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

Spices & Herbs – Curry Powder: 1 heaping tablespoon. The curry flavor mellows out the longer it sits.Use less curry or omit altogether if you have picky eaters.  Garlic: brown butter 3 chopped garlic cloves…this ingredient isn’t crucial so feel free to leave it off. Fresh Thyme is good in this too. Use about 3-2″ twigs. 

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

Cast Iron Skillet – cooking in a cast-iron skillet is by far the preferred method for this souffle. 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.

Must-Have Kitchen Gear ⭐⭐⭐⭐

HOW TO MAKE BROWN BUTTER CARROT SOUFFLE

This carrot souffle recipe is a delicious side dish you can make a day ahead or in the morning of Christmas or Easter dinner.

• STEP ONE:  Using a vegetable peeler, peel a 2-pound bag of fresh carrots. Cut tops off and chop them into smaller pieces. Place carrots in a large saucepan or high-sided skillet and cover with water adding 1 tsp. of salt or 1 vegetable or chicken bouillon cube. 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 the carrots cool.
• STEP TWO: While the carrots are cooling. Brown the butter in an 8″ cast-iron skillet. Add the chopped garlic when the butter is almost brown and let cook for 1 minute. Quickly remove the skillet from the heat. Let the browned butter cool in a skillet. 🍳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 remaining ingredients of 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 into the pureed carrots 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 TIPS

This great recipe is very adaptable and is not as temperamental as a souffle dish that calls for whipped egg whites. It’s more like a savory custard and could be served as a main course.

• Dress it up with some extra sweetness by adding 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 serve it as a sweet dessert.
• Add a crunchy pecan topping like you would in Thanksgiving Sweet Potato Casserole.

HOW TO BROWN BUTTER

MORE HOLIDAY SIDE DISH IDEAS

Everyone loves this easy, 4 ingredient Baked Rice. My friends ask for the recipe every single time I serve it!

Mashed Potato Cauliflower is another perfect side dish for weekdays and anytime you’re craving a little comfort without all the carbs.

This classic Homemade Caesar Salad is a special and delicious companion treat. It’s great for the holidays.

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 minutes

45 minutes 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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