Veggie Recipes

 Carrot Souffle

Carrot Souffle


  • 2 cup carrots
  • 2 teaspoons lemon juice
  • ½ cup butter (softened)
  • ¼ cup sugar
  • 1 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup milk
  • 3 eggs


Step 1

Preheat oven to 350°

Step 2

Cook carrots until soft enough to poke with a fork but not mushy. Steaming works best but boiling will work. Mix all ingredients until smooth (either in food processor or blender)

Step 3

Pour into 2 Quart casserole dish – lightly buttered

Step 4

Bake uncovered 45-60 minutes (until center firm to touch)

Serves 4-6

Wine Pairing : Chardonnay, Chablis, Sauvignon Blanc, Riesling,Chenin Blanc

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