Carrot Soufflé
Carrot Soufflé
    Instructions
    1. Heat oven to 350 degrees. Butter a 1-quart baking dish (you can use an 8-inch square baker which holds 2 quarts). Place carrots in a saucepan and cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat and simmer until carrots are very tender, about 15 minutes. A paring knife should easily pierce a carrot and the carrot should fall off the knife. Drain. While carrots are cooking, brown the butter: In a large skillet over medium-high heat, melt the butter, 1 to 1½ minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1½ minutes; remove skillet from heat and transfer browned butter to a bowl to cool slightly. In a food processor or blender, puree the carrots until smooth. Add the browned butter, eggs, sugar, flour, baking powder, vanilla, and a pinch of salt. Puree until smooth. Pour carrot mixture into prepared dish. Place dish in the oven and bake for 40 minutes. It will rise slightly over the top of the dish but not as dramatically as a true soufflé. It will deflate shortly after removing from the oven. Serves 6