I am the Chief Managing Editor for FoodieMama.com. As such, I read each and every article that is published on the site. I edit them for grammatical problems and publish them on our network.
I read a lot of neat articles, but one on a carrot soufflé recently caught my attention. The author, Ilena Ewen, writes a column on raising foodie kids, and she presented the recipe for carrot soufflé as a way to encourage children to eat and love vegetables.
She’s not into the hiding veggies to get them into bellies trickery that pops up from time to time, and this soufflé is clearly carrots with a few things added in.
Some of my Easter guests were dubious about trying the carrot soufflé, but it won them over.
It’s so sweet that it could easily be served for dessert with a scoop of ice cream.
In fact, I halved the sugar in my version below because it was even a little too sweet for my taste. (I thought that was impossible, but apparently, it isn’t.)
One more note: this recipe fills only a small pan. You would have to double it to fill a 9×9 baking dish.
I would recommend doubling it; it’s that good. Everyone will want seconds.
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