Farm-fresh veggies and bitter winter days might not always go hand-in-hand. Not so with carrots.
Fall carrots can be left in the ground and covered with mulch, then harvested later.
Carrot Soufflé
8
servingsSweet and simple, this dish is a perfect side for your holiday gathering.
Ingredients
- 1 pound
fresh carrots
- ⅓ cup
butter
- 3
large eggs (or ¾ cup egg substitute)
- ½ cup
sugar
- 3 Tbs
all-purpose flour
- 1 tsp
baking powder
- 1 tsp
vanilla extract
Directions
Cook risotto with the vegetable stock on medium heat for about 5 minutes.
Add purée, diced squash, butter, and cheese. Mix well.
Continue to stir until desired rich consistency. Add more vegetable stock if too thick, and continue to cook and stir.
Season to taste with salt and pepper. Top with more cheese.
Nutrition Facts (per serving):
- Calories—160 | Total Fat—10g | Cholesterol —100mg | Sodium—140mg | Carbohydrate—16g | Dietary Fiber—2g | Protein —3g
Facts about Carrots
How to Choose:
Pick carrots with intensely deep hues, as these will be the freshest. Avoid carrots with faded pigments or hairy roots – both indicators that they’re past their prime. Also pass up any carrots with splits or cracks.
Storing Wisdom:
Cut off the greens. The first step to successfully storing carrots is to cut off the greens, as they sap nutrients from the roots. Then store carrots in a lid-covered container filled with water to keep them crisp until you cook.
Don't toss those tops!
According to Epicurious, carrot tops aren’t actually poisonous, as is widely believed. Instead of tossing them, they suggest using them in a pesto or as a garnish for sweet soups – their bitterness will add a nice contrast. Or don’t eat them at all, and use their lush green stems as a flower arrangement filler.
