Honey Carrots and Carrot Souffle

This weeks veggie of choice was Bugs Bunny’s personal favorite, the carrot. Now in our house, we usually enjoy carrots raw, with Marie’s Ranch dressing or Sabrina’s favorite, Catalina dressing. However, in our attempt to expand our horizons (that’s the point of this, right?) I WAS going to make a carrot casserole recipe that I swiped off of AllRecipes. But alas, that didn’t happen. I got behind with a whole litany of excuses that are not important enough to repeat, and really, do you care? So I remembered a recipe for Honey Glazed Carrots that sounded really good. But I had forgotten to write it down, so I just went off memory.

Well, they turned out fantastic. I never would have tried this if it wasn’t for VTV!! David and Sabrina loved them, and Alexander did try them but he only likes carrots in his grandmothers chicken soup. Hmmmpph. His loss.

Tonight, as an added bonus, you get two recipes – the first is the Honey Glazed Carrots, and the other is the Cafeteria Carrot Souffle. I’ve actually made this souffle before, so this recipe is my modified version – I cut the sugar and butter way down – and it’s really delicious. I highly recommend it.

Honey Glazed Carrots

4 medium carrots, peeled and cut into chunks
2 tbs. butter
Salt and pepper
1 tbs. honey

In a large saute pan, melt butter. Add carrots and cook until carrots are tender but still crisp – about 5 minutes. Season with salt and pepper, add honey and stir until honey melts and coats carrots. Remove from heat and enjoy!

Cafeteria Carrot Souffle

2 pounds carrots, chopped
¼ cup melted butter
2 tbs. sugar
3 tbs.  all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten

Preheat oven to 350 degrees F

Steam carrots until tender, about 15 minutes, then mash.  Add the melted butter, sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a greased 2 quart casserole dish.

Bake for 30 minutes.