Today is reveal day for the Improv Cooking Challenge. The premise of this challenge is easy: each month there are two assigned ingredients. The participants must make a recipe using both ingredients and blog about it.
This month, the two assigned ingredients were carrots and ginger. How fun! My mind immediately went to soup, and in fact I have a great carrot ginger soup recipe in my repoirtre. But I wanted to try something different. I checked out my "Vegetable Recipes" board on Pinterest, and saw this recipe for Carrot Souffle on Allrecipes. That sounded very interesting to me. I had never made a souffle before, and even though this isn't a real souffle, I was eager to try it. The original recipe makes for a very sweet dish, with lots of sugar, vanilla extract, and powdered sugar on top. I wanted to make it a bit more savory, so I adjusted it a little bit. I added fresh ginger, cut way back on the sugar, omitted the vanilla, and added some salt. I also cut way back on the butter because it was practically swimming in it. Here's my version.
Carrot Ginger Souffle
2 pounds carrots, peeled and grated (about 6½ cups grated)
1 tsp fresh ginger, grated
4 tbsp butter, melted
2 tbsp brown sugar
3 tbsp flour
1 tsp baking powder
2 eggs, beaten
½ tsp salt
Preheat oven to 350°. Coat a 1½ quart casserole dish with baking spray.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain well and place in a bowl. Mash the carrots and add ginger, butter, brown sugar, flour, baking powder, eggs, and salt. Mix well and transfer to prepared casserole dish.
Bake in preheated oven for 45 to 50 minutes or until set in the middle. Serve warm.
Makes 8 servings.
This is very good and makes a very unique side dish. I love the hint of ginger in it and it's got the perfect balance of sweet and salty. I made mine in a round casserole dish, so I ended up with pie-shaped wedges, but you can get square pieces if you make it in a square casserole dish.
I'm always in need of different veggie side dishes, so I'm happy to have this one in my collection.