Carrot Souffle with Stevia
Ever since trying a luscious Carrot Souffle at The Farmer's Daughter, a family style restaurant in Tennessee, we have been trying to make a Carrot Souffle recipe with stevia! We had no idea that cooked carrots could translate into something so delicious. Their version was utterly rich, delicious and decadent, probably full of sugar and a little wheat flour. The one item on the table we really did not want to try, we kept getting more, because it was SO good.
If I admitted how many times we have taken extra carrots that are hurtling toward that less than crisp mode, and made them into Carrot Souffle...
With a huge bag of organic baby carrots in the fridge needing to be used up, Emily was craving Carrot Souffle. So we tweaked the recipe one more time and this is the absolutely YUMMY version of Carrot Souffle with Stevia that we came up with, a GF CF, sugar free, artificial sweetener free side dish that bakes up to creamy perfection.
In a saucepan, gently steam:
- 2 lbs carrots (we used baby carrots, just make sure you peel them if regular)
- 1 cup water
Steam until carrots are soft and tender. You will be running these through a food processor going for a very smooth texture.
In a food processor, place everything but the eggs
- 1/2 teaspoon salt
- 1/2 cube butter
- 1/2 to 1 dropperful of liquid STEVIA (taste it before you add the eggs and adjust to YOUR family's tastebuds!)
- 3 large eggs, beaten lightly
- 1 teaspoon vanilla extract
- Optional - add 1 teaspoon cinnamon or pumpkin pie spice
When the carrots are done cooking, drain the water. You can reserve the carrot water to use in a homemade stock, it will start it with extra nutrients!
Pour into the food processor and mix thoroughly. Remember, you are thoroughly pureeing the carrots into a smooth texture. Once carrots are smooth, add the beaten eggs and beat thoroughly.
Pour into greased pie plate and cook in a preheated 350 degree oven for 35-45 minutes. It smells wonderful as it cooks!
