One souffle down... many to go~

I have made a souffle! I have conquered.

Souffle always seemed like a terrifying dish to make. I had dinner with my friend Ruth tonight. We had planned to watch Coco before Chanel and eat French food. Since Ruth had to deal with a root canal this past week, it seemed only fair for my contribution to be soft. And, I did have a souffle to make.

Enter carrot souffle. My stepmother made a delicious one over Christmas, so I decided to give it a try. Armed with a bunch of carrots from my farmer's market delivery box, I strode forth.

Here is the recipe, with my gluten free modifications in red:

1 1/2 pounds carrots  (one bunch of small farmer's market carrots, plus a few large ones you have laying around)

1 1/2 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla

1/3 cup high-gluten or bread flour (1/3 cup gluten free flour plus two TBS almond flour)

4 eggs

1/2 cup (1 stick) melted margarine or butter

1 tablespoon confectioners' sugar

Instructions:

Steam carrots until extra soft, about 30 minutes in a steamer basket set over boiling water. (You may do this in a microwave, placing the whole carrots in a covered container with about 1/4 cup water; cook on high about 10 minutes, or as your microwave instructions dictate.) Drain well.

While the carrots are still warm, transfer to large bowl of an electric mixer and add granulated sugar, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth.

With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted margarine.

Preheat oven to 350 degrees. Spray a 1 1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil. Spoon in the carrot mixture. (The mixture will rise, so pan should not be more than half full.)

Bake about 1 1/2 hours (1 hour only for gluten free- it will be brown but the top won't puff over the rim), or until the top is a light golden brown. Sprinkle lightly with confectioners' sugar and serve immediately. (The souffle will fall after being taken out of the oven.)

Result: one more goal down, both Ruth and i had second helpings and her husband was wooed into trying it when he got home. He was delighted and proclaimed it not just dinner good, but snack good in addition.

Mission accomplished!