My current favorite side dish is this gorgeous, fluffy, savory carrot soufflé. I first made it for my husband’s fancy birthday dinner at home, but it was unbelievably easy to make and so healthy and cheap, I’ve made it many times since. I can’t get enough of this side dish!
As long as you follow the basic ingredients (carrots and eggs), you can change the flavors to make any type of carrot soufflé. One time I made it with brown sugar and cinnamon to make a sweet dessert and it was wonderful. So, feel free to experiment with new flavors with this recipe. It is so versatile!
Finally, this recipe makes about 5-6 servings. If this is too many, just place the cooked soufflés in the fridge and reheat in the oven for about 5 minutes for leftovers. They don’t lose their texture and are still delicious even a couple days later.
Here is the recipe video:
-1 lb carrots -4 eggs, separated -1/4 teaspoon ground cayenne pepper -4 tablespoons chopped cilantro -salt and pepper, to taste
Preheat oven to 350 degrees.
Boil the carrots until soft.
Puree or mash the carrots.
Add the cayenne pepper, chopped cilantro, and salt and pepper. Taste test for any extra seasonings you want to add.
Add the egg yolks and stir to combine.
Whisk the egg whites until stiff peaks.
Fold in the eggs whites to the soufflé mixture.
Pour into buttered or sprayed ramekin dishes.
Bake for 25 minutes or until it no longer jiggles.
My friend, Cristianna taught me this recipe on a weekend get-away we had with our spouses. Since her wife is a vegetarian, all of the food we were cooking that weekend was meat-free. BUT this stew would have fooled me. Cristianna uses a meatless “chorizo” sausage that has amazing spicy flavor and a great, meaty texture. This, along with hearty black beans and sweet potatoes and then sweet mango makes this dish absolutely delicious! Now, I make it all. the. time.
-1 tablespoon extra virgin olive oil
-1 lb chorizo sausage (vegetarian or the real thing)
-2 large sweet potatoes
-1 medium onion
-3 cloves garlic
-2 bell peppers
-30 ounces canned crushed tomatoes
-32 ounces canned black beans
-1.5 cups broth (vegetable or beef)
-1/2 cup fresh chopped cilantro
-salt and pepper, to taste
1. Peel and chop the sweet potatoes into bite size, even pieces.
2. Chop the bell peppers and onion into small, even pieces.
3. Slice the jalapeño in half and remove the seeds, if you do not want
the stew too spicy. Or keep the seeds if you want a real kick. Finely chop the jalapeño.
4. Peel and chop the mango into small, even pieces.
5. Mince the garlic cloves.
6. Roughly chop the cilantro.
7. Heat a large pan on medium-high heat. Add olive oil and chorizo.
Cook the chorizo, breaking it up, until cooked through.
8. Add the chopped sweet potatoes, onion, bell peppers, and
jalapeño. Stir and cook 2-3 minutes.
9. Add the minced garlic and cook another 2 minutes.
10. Add the crushed tomatoes and broth. Stir, cover, and let
cook for 15 minutes.
11. Rinse the black beans and add to the stew. Cook another 5-10
minutes, or until the beans are heated through.
12. Add the cilantro and give it a taste test. Add any salt or pepper
you may need here.
13. Add the mango, give it a stir, and serve it up!
If you ever try this recipe, let me know what you think!