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
Ingredients:
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
Directions:
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.
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What an awesome side dish indeed. I do hope you have all of your fingers from grating so many carrots.
ReplyDeleteYeah, it was kind of a pain grating all of those carrots, but I don't think I could have gotten the consistency right if I had just chopped them. I've always had trouble getting carrots soft enough to mash; this really did the trick. Thanks for commenting!
ReplyDeleteFunny that so many of us first thought of soup and then went in different directions. Your souffle sounds wonderful and such a colorful dish.
ReplyDeleteIf you haven't already, I'd love for you to check out my Improv Cooking Challenge entry: Shrimp & Avocado Salad with Carrot Ginger Dressing
Lisa~~Cook Lisa Cook
Beautiful job with the improve challenge. A carrot and ginger souffle is a wonderful idea.
ReplyDeleteI considered souffle but I would have done it as a dessert. It nice that you made it into a savory souffle. It sound like a great sidedish.
ReplyDeleteMimi
What a great side dish! Found you through the challenge!
ReplyDeleteWhat a great dish, and pretty too!
ReplyDeleteWow, a souffle! I am so intimidated when I think about making those - I tip my hat to you! Looks delicious, and like a great way to take on the challenge ingredients :)
ReplyDeleteI like how you made this a bit more savory. I had a recipe that I found in an old file of my mother-in-law's that was called carrot pudding that would have been like the sweeter version you based this on. I almost made it for the challenge. I am glad you made yours so that something like it was represented.
ReplyDeleteI was looking through a cookbook I checked out from the library and saw carrot souffle...I wondered what in the world this would be like...so I'm very happy that I stumbled upon your post and saw what it will turn out to be!
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