In a recent conversation about Rosh Hashanah (the upcoming holiday that celebrates the Jewish new year), my friend Ilene exclaimed, “It’s my favorite food holiday!” I was curious, having never felt this way about any Jewish holiday (sorry, mom), so I asked if she would share some of her favorite dishes. Thanks to Ilene, I have a new go-to weeknight salmon recipe (not super Rosh-y, but delicious!), a modern take on tzimmes (picture a colorful tangle of roasted root vegetables) and this unique Carrot Soufflé.
The recipe appears to have come from a community cookbook and was shared at an annual Rosh Hashanah gathering of friends. Having never made a souffle before, I can’t say if this one follows a typical formula but I can tell you that it’s simple. Basically creating a cake batter in a blender–a savory batter at that. I decreased the sugar from the original recipe (following a hand written suggestion noted on the recipe) and didn’t miss it in the least. As a matter of fact, after one bite I questioned whether this dish was meant to be savory or if it was actually a dessert. I think it can be served as either but for Rosh Hashanah, Carrot Soufflé is meant to be served as a side alongside other sweet dishes, signifying a “sweet new year.”
By the way, there are many other great Rosh Hashanah recipes here on Sly Rooster. If you are looking for an atypical Brisket, this one from Todd Gray delivers. Need a little of Yotam Ottolenghi’s brilliance on your holiday table? Don’t miss his fabulous contrast of flavors in Roasted Sweet Potatoes and Fresh Figs. Want to serve chicken? The recipe for Chicken with Potatoes, Prunes and Pomegranate Molasses is a one dish meal with the added bonus of featuring pomegranate which is symbolic for this holiday (It also happens to be one of the most searched recipes on Sly Rooster). You also wouldn’t go wrong with this Sweet and Sour Chicken with Israeli Couscous. And finally, Apple Crumble for dessert, because Rosh Hashanah is as much about apples as it is about sweet honey. L’Shana Tova!
- 1 lb carrots, peeled, sliced into coins and boiled until tender (easily pierced with fork)
- 3 eggs
- 1/4 c sugar
- dash nutmeg
- 3 Tbls flour
- 1 tsp vanilla
- 1/2 c (1 stick) unsalted butter, melted
- pinch of salt
- 1/2 c chopped walnuts or pecans
- 3 Tbls brown sugar
- 2 tsp butter, room temperature
- Preheat the oven to 350F.
- Puree the cooked carrots and eggs in a blender (do not use a food processor).
- Add the sugar, flour, vanilla, butter, nutmeg and salt and blend.
- Pour into a 1.5 quart pan or souffle dish and bake for 40 minutes.
- Meanwhile, make the topping by using your fingers to combine the nuts, sugar and butter in a small bowl.
- Once the souffle is cooked, remove from the oven, sprinkle the topping over the souffle and bake for another 5 to 10 minutes, until the topping is lightly browned.
- Serve warm.