You are here: Home » Recipes » Carrot Ginger Souffle Carrot Ginger Souffle Recipe by Relish Contributor Yield 6 to 8 servings More like a crisp with a sweet cinnamon-spiced cornflake crust than a true soufflé, this dish is one that both adults and children will adore. PrintEmail Try substituting the cooked broccoli or a broccoli and spinach mixture for the carrots. Ingredients Souffle:1 pound carrots, sliced and steamed or boiled until tender13 eggs, lightly beaten4 tablespoons all-purpose flour1 stick unsalted butter, margarine or soy margarine, melted1 tablespoon minced ginger root1 teaspoon vanilla or almond extract1/4 teaspoon nutmeg1/2 teaspoon cinnamon Salt and freshly ground black pepper, to tasteCornflake Crust:3/4 cup cornflakes or granol3 tablespoons light brown sugar2 teaspoons softened unsalted butter, margarine or soy margarine1/4 teaspoon cinnamonMeringue Souffle Topping:4 egg whites pinch cream of tartar2 tablespoons powdered sugar Instructions To make souffle: Preheat oven to 350F. Drain carrots well and place in a blender or a food processor fitted with metal blade. Add eggs and use on/off pulses 30 seconds until combined. Add remaining ingredients and process for 30 to 45 seconds until finely pureed. Spray a 1 1/2-quart baking dish with no-stick cooking spray and pour carrot mixture into the pan. Lightly cover with foil and bake 40 to 45 minutes. To make crust: Meanwhile, combine all crust ingredients in a bowl with a fork until it reaches a mealy consistency. Sprinkle crust mixture evenly over baked souffle and bake an additional 10 minutes, uncovered, until crispy and heated through. To make meringue: Cool casserole about 20 minutes or bake the night before. With a whisk or electric beater, beat eggs with cream of tartar and sugar on high speed about 2 minutes until they form stiff peaks. Spread egg white mixture evenly over casserole and form little zigzag patterns with a spatula. Bake, uncovered, in center of a 325F oven about 15 minutes until golden brown on top.