Carrot Souffle

Carrot Souffle must be the most requested dish made by my four year-old. He enjoys it and I enjoy knowing that he is getting a large serving of vegetables. Most Southerners grew up with Sweet Potato Casserole, but the ones I had growing up were always stringy. Not carrot souffle! Also, when I cook it, I make enough to freeze for 2 more meals. Last night when we ate it, I asked my husband to calculate the calories with one of his apps. It only has about 120 calories per 1/2 cup serving! I like to top it with pecans and of course our little one and Daddy like it topped with marshmallows. Also, I've found that a 1lb bag of organic carrots purchased at Trader Joe's or Wal-Mart is just as cheap as a bag of conventional ones.
The recipe below yields about 10 cups. If you cook the entire amount all at once, it will fit into a 2 1/2 quart baking dish. Or you can fill 1 loaf pan 2/3 full and bake for dinner. With the remaining unbaked amount, fill 2 disposable aluminum pans that are 4 1/2 x 9 inches 2/3 full. Cover with plastic wrap and a layer of foil. Put a label on top with the date. This will keep for up to 3 months in the freezer, I guess. Our extra ones never last long. Hopefully this carrot dish will be one that your family will want to eat and not be forced to eat. You can use it as a baby food or adapt it for someone who is dairy free/soy free by using Earth Balance Butter Flavor Spread.

Carrot Souffle
4lbs of large carrots peeled, cut in half and sliced down the middle at the thicker end.
6 tbsp butter at room temp
pinch of salt
6 eggs
3 tsp vanilla extract
3/4 c sugar

Cook carrots in water with a pinch of salt until they are tender (12-15 minutes). Have the water barely cover the carrots. Set aside 1/2 c of the water they were cooked in and drain the rest. Puree the carrots in a food processor or blender. I use the puree setting on my blender. If it is a little difficult, add the butter and a little of the reserved cooking water. Pour pureed carrots into a large mixing bowl and add the eggs, sugar and vanilla. Add the butter if you have not. Mix well. Pour it into a greased baking dish. Bake at 350 for 30-40 minutes. Remove, add desired topping and return to oven 5 minutes. Stay close to the oven so that those marshmallows don't burn!
If recreating the traditional sweet potato casserole topping, combine 2 parts each of brown sugar, flour and pecans with 1 part butter. Mix and put on top of the carrot mixture at the beginning of the bake time.