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Close up bite of brown butter carrot curry souffle.

Brown Butter Carrot Souffle

Creamy, savory Carrot Souffle infused with glorious brown butter.
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Prep Time 30 minutes
45 minutes
Course dinner, Side Dish
Cuisine American
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 350o 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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