My Favorite Thanksgiving Side Dishes

I love Thanksgiving! It is a time when people gather to enjoy good food and I’m all about good food and fellowship. My husband, kids and I will enjoy Thanksgiving with my family one year and with my husband’s family the next. No matter where we are having Thanksgiving, there are two sides that I have to have on the menu. They are my carrot soufflé and green bean casserole.

This Thanksgiving may look a little different for you as it will for my family. We will be enjoying Thanksgiving at home, just the 4 of us. My carrot soufflé will be prepared in individual ramekins instead of a casserole dish. I’m switching up the green bean casserole and making my easy Chopped Green Beans and Mushroom Sauté. If you have never had carrot soufflé, do not be intimidated by the word, soufflé. It is like a sweet potato casserole but fluffier, lighter and better. It’s my absolute favorite Thanksgiving side dish! The green bean dish taste like a green bean casserole with the creamy goat cheese and mushrooms. Similar to the crunchy onion topping, I top the dish with crunchy toasted almond slices.

Cook along with me by clicking here to watch me prepare both of these sides with Medi-Share. Medi-Share is Christian based health care. I’ve been a Medi-Share member for 6 years now. It has been great for my family and I. If you would like to learn more, visit this link.

Individual Carrot Souffles

Print Recipe
Serves: 4

Ingredients

  • 2 heaping cups frozen cut carrots, steamed-in-bag
  • 8 tablespoons unsalted butter
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2/3 cups granulated sugar
  • Ground cinnamon

Instructions

1

Preheat oven to 350 degrees F. Grease 4 (6-ounce ramekins).

2

Allow the steamed carrots to cool slightly. Transfer the carrots to a food processor. Melt the butter in a microwave-safe bowl and allow to cool slightly. Add to the processor.

3

Add the egg, flour, baking powder and sugar. Process until smooth.

4

Pour the mixture evenly into the ramekins.

5

Bake for about 30-40 minutes or until set.

6

Serve warm in ramekins.

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