Ever since I binged on baby carrots on an empty stomach and then got suuuuuuper nauseated on a bumpy bus ride from Duke to UNC, I've more or less avoided the orange thumbs on crudite platters (i.e. "veggie platters" for my Midwestern buds... and Bianca). But I always end up with bags of whole carrots for mirepoix, and then I marvel at how long they actually last as I slowly burn through them one at a time. Most of the time it ends in a mass roasting or pickling or desserting or in some bouts of creative energy, I've tried butter and "pasta."
So the sound of a carrot souffle was instantly intriguing.
I only had a few roots left, and after roasting them in butter, it came out to be a whopping 3oz-ish of carrots. So into the Magic Bullet they go with about a 1/5 of the amount of ingredients. Adjustments include spiced whiskey leftover from a raisin soaking instead of vanilla, a sprig of rosemary, and one little raisin to garnish after dividing the mixture in a mini muffin tin.
The original plan was to freeze and ration because my June food budget is absolutely destroyed. But the thing about small things is that I can't help but pop them in my mouth one after the other.
And before I can register what happened.. they're all gone, and I'm left scavenging my fridge for something savory. Because these little "souffles" became more dessert-y than I wanted. Like soft and fluffy candies. Maybe I'll add parm next time.
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