Since Eliza’s birth, I’ve hosted my in-laws at my house for Thanksgiving. My awesome first cousin and her husband come over early to cook with me, watch football with my husband and play with the girls. Sadly for me, my cousins moved earlier this fall so I’m without my cooking and company buddies. And I’ll have a 6 month old! So I’m keeping it chill this year and only making what I want to eat: roast chicken (sacrilege! but no one in my family really likes turkey), cauliflower, greens and my mom’s carrot souffle.
The souffle is my special occasion go-to. My mom passed away five years ago; this dish helps keep me connected to her. It’s delicious, always a crowd pleaser. and it’s also super easy. Try it!
1 lb carrots, peeled and sliced
1/2 cup butter melted
1/4 cup sugar
3 Tbsp flour (I use coconut flour to keep it grain free)
3 tsp baking powder
1 tsp vanilla
1) Boil carrots for 10ish minutes, drain and put them in a blender .
2) Add the butter eggs, sugar, flour, baking powder, and vanilla and blend
3) Bake at 350 for 45 minutes, until just set.