Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
With some vegetables I am a bit weird, carrots are one of them. I hate raw carrots, I just don’t like the taste of them, but when cooked or baked they are okay. I usually use them as an extra vegetable in a dish, so I still don’t taste them too much. I especially like it when the carrot get’s baked or cooked really long and becomes soft. When I first came across this recipe for carrot souffle I just had to try it out, it looked a bit weird and I had no idea if it would be yummy, but it looked so fun with the deep orange colour. So I gave it a try. I think my sister loves it the most as she’s a big fan of carrots, so I made it again and decided to make a recipe post from it. It’s sweet and has a soft and fluffy structure. I think it makes a great side dish and while it takes a long time to make (start 2 hours before dinner!) it is pretty eays and mostly involves putting it in the oven and waiting.
This recipe is based on the Carrot Souffle Recipe by The Wicked Noodle.
- Carrots – 1 kilo/ 2 pounds
- Sugar – 50 gram / 1/4 cup
- Sour Cream – 125 gram/ 2/4 cup
- Butter – 30 gram/ 2 tablespoons
- Flour – 23 gram/ 3 tablespoons
- Baking Powder – 1 teaspoon
- Vanilla Extract – 1 teaspoon
- Eggs – 3
- Salt – a pinch/ 1/4 teaspoon
- Powdered Sugar (optional)
- Olive Oil
This recipe easily feed about 4 people if you have something else beside this for dinnner as well. I combined it with baked potatoes, Thai Peanut Butter Tofu and Cajun spiced Tofu so far. You can throw in more sugar if you want, but I found the taste better with just this amount. The powdered sugar can be trown on top for dusting to make it look nice, but I never added it as I think it’s sweet enough already without it.
Also start about 2 hour before you want to serve this dish with preparing, it has to go twice in the oven for both around 40 minutes.
- Preheat the oven to 250 degrees celcius/ 425 degrees fahrenheit
- Peel the carrots and slice them in smaller pieces if you have large carrots. If you have small carrots just place them on the baking sheet whole. Put the carrots on the baking sheet and drizzle with little olive oil. Toss around a bit with your hands so all the pieces are coated.
- Put the baking sheet with the carrots in the oven for about 30-45 minutes. They will be soft and caramelized afterwards.
- Let the carrots cool down a bit, then put it in a big bowl and blend it with a hand blender or food processor until smooth.
- Now add the sugar, sour cream, butter, flour, baking powder, vanilla extract, eggs, and salt (so everything beside the powdered sugar). Blend for a few more minutes until smooth.
- Put the mixture in a lightly greased oven proof bowl and put back in the oven on 200 degrees celcius/ 350 degrees fahrenheit for another 35-45 minutes. If serving with a side dish, start preparing that now.
- Remove from oven and sprinkle with powdered sugar (optional) and serve.
Carrots on baking sheet
Our current kitchen alarm on the fridge to keep track of how long the carrots have to be in the oven
Carrot after being in the oven, before getting pureed
Adding the other ingredients
After mixing the other ingredients through as well
Ready to eat! I served it with Tofu, onion and paprika baked in ketchap and peanut butter
- Salty carrot souffle. Instead of sugar add some other spices and some more salt to give it a more hearty taste instead of sweet.