People like chef Lisa Brisch make me a better recipe writer, a cooking instructor, and just a better cook, period.
Lisa is one of the instructors I work with at Sweet Basil Gourmetware and Cooking School in Scottsdale. Just before Easter this year, I happened to be settling in for my class when his was finishing. She had prepared something I had never heard of; a carrot soufflé.
As soon as I tasted it, I immediately decided to add it to my Easter brunch list. Let me tell you the end of this story. I could have easily skipped all my other entrees and sides and made 8 casseroles of carrot soufflé because my family literally pulled the straw to see who would take home the leftovers. Unfortunately, there were none.
They practically argued over who would get the last piece of this amazing team. Even if you think you’re not crazy about carrots, this dish goes beyond the flavors you can imagine, and it’s as light and fluffy as it gets.
So, Lisa, I hope you don’t mind, but I want the whole world to taste this delicious treasure, because recipes like this are just too good to enjoy once a year for a buffet of Easter.
Just a word of warning: Have plenty of copies of the recipe handy. Your guests won’t even finish the first bite without asking. Check out some of Lisa’s courses at sweetbasilgourmet.com.
Butter for greasing the 8 x 8 inch baking dish
1 lb carrots, peeled and cut into 1-inch pieces
1 teaspoon kosher salt
4 oz (1 stick) unsalted butter
3 large eggs
½ cup) sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1. Heat the oven to 350 degrees. Butter a 1-quart baking dish (you can use an 8-inch square baker that holds 2 quarts).
2. Place the carrots in a saucepan and cover with water. Add 1 teaspoon of salt. Cover and bring to a boil. Reduce heat and simmer until carrots are very tender, about 15 minutes. A paring knife should easily pierce a carrot and the carrot should fall from the knife. Drain.
3. While the carrots cook, brown the butter: In a large skillet over medium-high heat, melt the butter 1 to 1 ½ minutes. Continue to cook, stirring the pan constantly, until the butter is golden brown and has a nutty aroma, 1 to 1½ minutes; remove the skillet from the heat and transfer the brown butter to a bowl to cool slightly.
4. In a food processor or blender, puree the carrots until smooth. Add the brown butter, eggs, sugar, flour, baking powder, vanilla and a pinch of salt. Puree until smooth.
5. Pour the carrot mixture into the prepared dish. Put the dish in the oven and cook for 40 minutes. It will rise slightly to the top of the dish but not as dramatically as a real soufflé. It will deflate shortly after it comes out of the oven. For six people.
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