Meatless Monday: Carrot Souffle



Tomorrow my kiddo turns 4 years old. FOUR. How is it already 2016? That number seems so futuristic to me. Wasn’t this and this like, yesterday? Guess not.

This past Saturday, despite the wicked snowstorm that dumped 8 inches of snow on our neighborhood, the BounceU birthday party we had scheduled still powered on! I honestly couldn’t believe how many parents braved the roads and brought their kids– it was a happy surprise. I suppose everyone was starting to develop cabin fever, and the party gave them a much needed break.

After bouncing for a couple of hours and getting sugared up on cake, we headed back home for Family Supper, where our immediate family got to partake in Archer’s favorite meal of fried chicken and carrot souffle. Last year was the first time we’d done this, but I’m hoping it will become a yearly tradition. Of course the meal changed slightly this year as he informed me last minute that he no longer liked the third dish I had planned for (and has been his favorite for over 2 years now), macaroni and cheese. He opted for tater tots instead this go round.

Bishop’s Meat & 3 in Cool Springs gets all the credit for the kid’s favorite meal. I’ve been eating there for years, and back when I worked down in that part of the world, it was sometimes even a twice weekly occurrence. As soon as Archer was old enough to eat solid foods, Bishop’s became a fairly regular take out spot, and his meal of choice has been fried chicken, macaroni & cheese and carrot souffle.

Since we don’t live in Cool Springs, I decided I needed to figure out how to recreate the magical carrot dish, as the kiddo started asking for it way too often and I wanted to save myself some trips south. Chances are, if you’ve dined at Bishop’s, you know and love the carrot souffle too and understand how he got hooked.

Well, recreation attempt number one was a failure. Then attempt number two was a failure. Not willing to waste any more carrots, I did what I had to do: track down the actual recipe for Bishop’s Carrot Souffle. My sources are top secret, but I can guarantee they are very reliable. So reliable, in fact, that they may even share a name with the restaurant….anywhoo….

My lucky little guy can now get this delicious dose of beta carotene on a regular basis and I don’t always have to drive south for it to happen. Mommy and kiddo are both happy, and so is everyone else that gets to enjoy it!

Note: Bishop’s serves their souffle with marshmallows on top, but we prefer it without, so I leave it naked. You can certainly add if that’s your thing!

Carrot Souffle

Makes 10 servings


2 lbs of smooth, sliced carrot

1 cup granulated sugar

1/2 Tbsp baking powder

1/2 Tbsp vanilla extract

2 large eggs, lightly beaten

1/2 cup melted butter

3 Tbsp flour


Preheat oven to 350°.

Cook sliced carrots in a pot of boiling hot water for 15-20 minutes, or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 4 ingredients (granulated sugar through butter); pulse to combine.

Gradually add flour, pulsing to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes or until puffed and set.

Optional: sprinkle with powdered sugar or cover with marshmallows and brown.