Easy Carrot Casserole (Light, Smooth & Soufflé-Style)
Puréed carrots get the company-best treatment with a little butter, sugar, and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and a food processor make assembly quick and easy, but neither is essential. Make it gluten-free by using gluten-free flour.
6
servings
Ingredients
- 1 pound (454 g) scrubbed carrots (cut in 1/2 to 3/4 inch chunks)
- 3 tablespoons all-purpose flour
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon table or sea salt
- 1/2 teaspoon maple (or vanilla extract)
- 3 large (150 g) eggs
- ¼ cup (57 g) butter, cut in chunks
Instructions
- Preheat oven to 400 ˚F (200˚C).
- Steam carrots: Steam 1 pound scrubbed carrots (cut in 1/2 to 3/4 inch chunks) in an Instant Pot (5 minutes, natural release) or on the stovetop until tender.
- Purée: Process carrots in a food processor or mixer until smooth.
- Add remaining ingredients: Blend in 3 tablespoons all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon table or sea salt, 1/2 teaspoon maple (or vanilla extract), 3 large eggs, and ¼ cup butter, cut in chunks, and mix until smooth. Alternatively, use a stand mixer or immersion blender for this step.
- Bake: Pour into a medium oven-safe buttered casserole dish. Bake at 400˚F (200˚C) for 15 minutes. Reduce heat to 350˚F (180C) and continue baking for 45 minutes more, until set.
- Serve immediately.
Notes
Make ahead:
- Prepare the casserole up to one day in advance. Cover and refrigerate before baking. Bring to room temperature, then bake as directed.
- Or, freeze prepared casserole before baking. Thaw overnight in the refrigerator and bake as directed.
Nutritional Information
Serving: 1 | Calories: 187kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 539mg | Potassium: 279mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12985IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg