Individual portions of Carrot Soufflé include an organic bloom as a nod to Beatrix’s observation: “The flowers love the house, they try to come in! House leek grows on the window sills and ledges; wisteria climbs the wall, clematis chokes the spout casings … But nothing more sweet than the old pink cabbage rose that peeps in at the small paned windows.”
Makes 6 servings
- 2 pounds peeled carrots, chopped
- 1 teaspoon kosher salt, divided
- ½ cup unsalted butter, diced
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 2 teaspoons orange zest
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- Garnish: confectioners’ sugar, edible flowers*
- Preheat oven to 350º. Lightly butter 6 (¾-cup) soufflé dishes or ramekins, and place on a rimmed baking sheet.
- In a 3-quart saucepan, place carrots and cover with water; add ½ teaspoon salt. Bring to a boil over medium-high heat; reduce heat to medium and cook until fork tender, about 20 minutes.
- Drain carrots and transfer half to the container of a blender. Add butter and top with remaining half of carrots. Process until smooth, stopping once or twice to stir.
- To blender container, add flour, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, ginger, remaining ½ teaspoon salt, nutmeg, vanilla extract, and eggs. Purée until fluffy and smooth, stopping to stir occasionally. Spoon evenly into prepared dishes.
- Bake, uncovered, until puffed and lightly browned, about 35 minutes. Serve warm. Just before serving, garnish with a dusting of confectioners’ sugar and edible flowers, if desired.
* We used flowers from Gourmet Sweet Botanicals.
For more recipes inspired by Beatrix Potter, see “Hill Top Bounty” in the March/April 2021 issue, available on newsstands and in our online shop. Take a tour of her Lake District home at Victoriamag.com.