Carrot Souffle

I was recently asked to make something for a get together with a big group of friends of which I had never attempted. The dish was quite easy to make and turn out to be a great tasting side dish. Since my gut doesn't like salad very well, we sometimes struggle with side dishes, so this will be part of our new repertoire.

I made a carrot souffle. I have never tried a souffle before and was a bit nervous until I read the recipe http://allrecipes.com/recipe/carrot-souffle-4/

1kg of carrots
1/2c coconut oil (melted)
1/4c coconut flour (I used almond flour)
2T lemon juice
1T vanilla extract
1T honey
1T nutmeg
1 1/2t cinnamon
1 1/2t baking soda
1/2t salt
4 eggs (at room temperature)

1. Pre heat oven 175C

2. I steamed the carrots after cutting them into chunks in a big pot. About 30 minutes.

3. Grease a 2.5L casserole dish with a little coconut oil.

4. Place the carrots in a bowl with the remaining ingredients - EXCEPT eggs and blend.

Using a stick blender instead of food processor.

5. Blend eggs in one at a time.

6. Use a rubber scrapper to put carrot mixture into your greased casserole dish.

Smoothed carrot mixture

7. Bake in oven for 45-60 minutes until the top is golden brown.

Finished product

A delicious side dish to go along with chicken or turkey. For those American friends it may remind you of pumpkin pie without the crust as it has similar smell and look.