Golden Carrot Souffle

1. 1

   Pre-heat oven to 350u00b0. In a large pot of simmering water, cook carrots until tender. I usually add the largest-diameter chunks first and allow to simmer a few minutes, then the medium, then the thinnest for even cooking.

2. 2

   Remove carrots from liquid, drain well and allow to cool enough so that the egg whites won't cook when you add them.

3. 3

   In the bowl of a food processor, combine carrots with remaining ingredients, and pulse until all is pureed, smooth and well blended (this can be done in batches if necessary). Alternatively, if you wish to prepare ahead of time, you can process the carrots with the egg whites, sugar and vanilla together with the oil (if using it in place of butter) a day ahead and refrigerate overnight in a sealed container. The next day, whisk together the flour and baking powder and add to the carrot mixture along with the melted butter (if using); you can either process or hand whisk these ingredients in a large bowl, but be sure to combine completely.

4. 4

   Scrape carrot mixture into greased and floured 6-8 cup casserole, leaving space for expansion. Smooth and swirl with a spatula for a decorative effect. Bake for 30-40 minutes, until set, puffed and golden. Serve immediately.

* Per serving · 4 servings · Values may vary.