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 any time 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.

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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.

Brown Butter Carrot Souffle

Creamy, savory Carrot Souffle infused with glorious brown butter.

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Prep Time 30 minutes mins

45 minutes mins

Course dinner, Side Dish

Cuisine American

Calories

Ingredients

  

1x2x3x

• 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.

 

 

Keyword brown butter, curry, savory, souffle

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