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
- Preheat oven to 350°.
- 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.
- Wipe pot dry. Add butter; cook over medium heat until fragrant and browned. Pour brown butter into a small bowl.
- 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.
- 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.