Miranda July's Favorite Carrot Soufflé

ANY Team makes Miranda July's Carrot Soufflê recipe from the New York Times

Miranda July by Daniel Boud
ANY Team makes Miranda July's Carrot Soufflê recipe from the New York Times

We're big fans of the weird and wonderful Miranda July, so when the New York Times recently asked her to list the ten things that inspire her, our interest was peaked. We especially liked the sound of her recipe for carrot soufflé.

Miranda says: "This tastes like vanilla custard, but is mostly made of carrots. We’re just trying to get our kids to eat vegetables. I think I was telling her how I make spinach pancakes, green pancakes, fun; and she told me about carrot soufflé. For a while I made it every single week and then I realized we’re all eating these and there’s a massive amount of butter in it, so now I’ve slowed down a little bit.”

We like butter, we like carrots, and we like eating ambiguous dishes that can pass for either dinner or dessert, even if we don't need excuses to eat our vegetables. 

We made it, and needless to say, it was delicious, and did not last more than an hour outside the oven, because the ANY team devoured it. It is indeed intensely rich and flavorful, and also incredibly easy to make. We think it would make a great brunch or side dish at a dinner party, and looks and tastes way more impressive than the effort involved would suggest. 

Miranda July's Carrot Soufflé Recipe- (recipe credit goes to Amber Sealey, Miranda's fellow mom and filmmaker):

  • 1 lb cooked carrots
  • 1 stick butter, melted
  • 1/3 cup honey or maple syrup
  • 1 tbsp. vanilla
  • 3 eggs

Blend in blender, pour into soufflé dish and bake at 350 degrees for 40 minutes.

 

Carrots for Miranda July's Favorite Carrot Soufflé