Carrot Soufflé by Primal Palate
Carrot soufflé is a dish always served at Thanksgiving in my family. Always known for her delicious home-cooked meals, my Grandma Jo, graciously handed over her
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Food processor
- Hand mixer
- Souffle dish
- Blender
- Oven
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Saucepan
Ingredients
- 2 lb Carrots
- 1 quart Chicken Stock, Free-Ranch, Organic - Bonafide Provisions
- 2 Tbsp Onion
- 2 tsp Lemon Juice
- 1/2 cup Coconut Oil
- 1 Tbsp Coconut Flour
- 1 tsp Salt
- 1/4 tsp Cinnamon, Ground
- 1/4 cup Pure Maple Syrup
- 3 whole Eggs
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