Southern Carrot Soufflé with Brown Sugar Pecan Topping (Easy Thanksgiving Side Dish)

Why you’ll love it

• Silky and light: a creamy, spoonable carrot side that puffs up beautifully in the oven.
• Make-ahead friendly: assemble it the day before and bake it right before dinner.
• Budget holiday side: 2 pounds of carrots and pantry staples feed 8 for less than $1 a serving.

Quick facts

Ingredients

For the carrot soufflé

• 2 lb (900 g) carrots, peeled and sliced 1/2 inch (1.3 cm) thick (about 6 cups)
• 1 tsp kosher salt, for the cooking water
• 1/2 cup (1 stick / 113 g) unsalted butter, melted, plus more for the dish
• 3 large eggs, at room temperature
• 2/3 cup (135 g) granulated sugar
• 3 tbsp (24 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 tsp fine salt

For the brown sugar pecan topping (optional)

• 1/2 cup (55 g) chopped pecans
• 3 tbsp (40 g) packed light brown sugar
• 1 tbsp (8 g) all-purpose flour
• 1 1/2 tbsp (21 g) cold unsalted butter, cut into small pieces

Step-by-step method

1. Preheat and prepare the dish. Place a rack in the center of the oven and preheat to 350°F (175°C). Butter a 2-quart (2 liter) baking dish, such as an 8×8-inch (20×20 cm) dish or a round soufflé or casserole dish.

2. Cook the carrots. Place the carrots in a large saucepan, cover them with cold water by 1 inch (2.5 cm) and add the kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook 15 to 20 minutes, until the carrots are very tender and a fork slides in with no resistance.

3. Drain well. Drain the carrots in a colander and let them steam-dry for 5 minutes, shaking the colander once or twice, so the soufflé is not watery.

4. Blend until silky. Transfer the warm carrots to a food processor or blender and add the melted butter. Process about 1 minute, scraping down the sides, until completely smooth.

5. Add the remaining ingredients. Add the eggs, sugar, flour, baking powder, vanilla, cinnamon, nutmeg and fine salt and process 30 to 60 seconds more, until the mixture is smooth, light and evenly orange. Pour it into the prepared dish and smooth the top.

6. Make the topping. If using, stir together the pecans, brown sugar and flour in a small bowl, then rub in the cold butter with your fingertips until the mixture is crumbly. Sprinkle it evenly over the carrot mixture.

7. Bake. Bake 40 to 45 minutes, until the soufflé is puffed, the edges are lightly golden and the center is set and only barely jiggles when you gently shake the dish.

8. Rest and serve. Let it rest 5 to 10 minutes before serving. It will settle a little as it cools, which is normal. Serve warm, spooned straight from the dish.

How to know it is done

The carrot soufflé is ready when it has puffed up slightly above the rim or level with it, the edges are golden and starting to pull away from the dish, and the center feels set when lightly pressed and moves only very slightly as a whole when you shake the dish, without any liquid wave. A knife inserted in the center should come out mostly clean, and the center should register about 170°F (77°C) on an instant-read thermometer.

Tips for the best result

• Cook the carrots until they are very soft; undercooked carrots make a grainy soufflé.
• Drain and steam-dry the carrots well so the soufflé sets up creamy instead of watery.
• Blend the carrots with the butter while they are warm for the silkiest texture.
• Use room-temperature eggs so they blend smoothly into the warm puree.
• Do not expect it to stay tall like a French soufflé; this Southern version settles into a soft, creamy casserole.

Variations and substitutions

• Less sweet: reduce the sugar to 1/3 cup (65 g) and add a pinch of ground ginger for a more savory side.
• Classic cafeteria style: increase the sugar to 1 cup (200 g) and dust the top with powdered sugar instead of the pecan topping.
• Maple: replace 1/4 cup (50 g) of the sugar with 1/4 cup (60 ml) pure maple syrup and add 1 extra tbsp (8 g) flour.
• Carrot and sweet potato: replace 1 lb (450 g) of the carrots with peeled, cubed sweet potato, cooked the same way.
• Gluten-free: use cornstarch or a 1-to-1 gluten-free flour blend instead of the all-purpose flour in both the soufflé and the topping.
• Nut-free: skip the pecans and top with 1/2 cup (40 g) crushed cornflakes mixed with the brown sugar and butter, or with no topping at all.

Make ahead

Assemble the soufflé up to 1 day ahead: pour the carrot mixture into the buttered dish, cover it and refrigerate. Keep the topping in a separate covered container in the refrigerator. Let the dish stand at room temperature for 30 minutes while the oven heats, sprinkle with the topping and bake 50 to 55 minutes. You can also cook and puree the carrots up to 2 days ahead and blend in the remaining ingredients on the day.

Storage and reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45 to 60 seconds, or cover the dish with foil and reheat in a 325°F (165°C) oven for 15 to 20 minutes, until warm in the center. You can freeze the baked, cooled soufflé tightly wrapped for up to 2 months; thaw it overnight in the refrigerator and reheat covered. The pecan topping softens after freezing.