Brown Butter Carrot Soufflé

Brown Butter Carrot Soufflé

Sweet, rich, and buttery—this simple side is exactly what you need to round out your Easter feast.

Brown Butter Carrot Soufflé
Makes 6 servings
  • 2 pounds carrots, peeled and cut into ½-inch pieces
  • ¼ cup salted butter
  • ⅓ cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons curry powder
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  1. Preheat oven to 350°.
  2. In a medium enameled cast-iron Dutch oven, bring carrots and water to cover to a boil over high heat. Cook until very tender, 15 to 20 minutes. Drain well.
  3. Wipe pot dry. Add butter; cook over medium heat until fragrant and browned. Pour brown butter into a small bowl.
  4. In the work bowl of a food processor, process carrots for 30 seconds, scraping sides of bowl as needed. Add brown butter, sugar, flour, curry powder, baking powder, salt, and eggs; process until mixture is smooth. Spray a 1½-quart cast-iron soufflé dish with cooking spray. Spread carrot mixture into prepared pan.
  5. Bake until soufflé is puffed and set, 50 to 55 minutes. Serve immediately.
You can also bake this souffé in an 8-inch cast-iron skillet; it will start to deflate as soon as it comes out of the oven, but this is normal.