Easy Carrot Casserole (Light, Smooth & Soufflé-Style)

4.5(9)

Puréed carrots get the company-best treatment with a little butter, sugar, and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and a food processor make assembly quick and easy, but neither is essential. Make it gluten-free by using gluten-free flour.

·published 2018-12-17

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AmericanVegetables And Side Dishes

Servings

['6', '6 servings']

Total time

1h 30m

prep 10 min

Calories / serving

187 kcal

Ingredients (7)

serves

1 pound scrubbed carrots (cut in 1/2 to 3/4 inch chunks)
3 tablespoons all-purpose flourflour
⅓ cup granulated sugarsugar
1 teaspoon table or sea saltsalt
1/2 teaspoon maple (or vanilla extract)
3 large eggsegg
¼ cup butter, cut in chunksbutter

Instructions (6 steps)

01Preheat oven to 400 ˚F (200˚C).
02Steam carrots: Steam 1 pound scrubbed carrots (cut in 1/2 to 3/4 inch chunks) in an Instant Pot (5 minutes, natural release) or on the stovetop until tender.
03Purée: Process carrots in a food processor or mixer until smooth.
04Add remaining ingredients: Blend in 3 tablespoons all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon table or sea salt, 1/2 teaspoon maple (or vanilla extract), 3 large eggs, and ¼ cup butter, cut in chunks, and mix until smooth. Alternatively, use a stand mixer or immersion blender for this step.
05

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