LION HOUSE CARROT SOUFFLÉ

— Soufflé de carottes dorées pour la table des fêtes

Golden baked carrot soufflé in a white baking dish, slightly puffed and cracked on top, ready for the holiday table — *A softly puffed, custard-light carrot soufflé with a golden, gently cracked top — sweet enough for the holiday table, simple enough to become a new family tradition.*

Inspired by the classic Lion House side dish, this Carrot Soufflé bakes into a light, almost dessert-like casserole — tender carrots whipped with butter, sugar, and eggs until silky, then baked until just set and delicately golden. It pairs beautifully with roast turkey, ham, or chicken and adds a soft, custardy sweetness to the Thanksgiving plate. From The Gilded Table: November Edition.

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Notes 🥕
For the silkiest texture, be sure the cooked carrots are well-drained before puréeing.
This soufflé can be baked earlier in the day and rewarmed gently, covered with foil, just before serving.
Serve straight from the baking dish with a dusting of powdered sugar or a sprinkle of nutmeg for a nostalgic, Lion House–style finish.

Lion House Carrot Soufflé — illustrated menu card for The Gilded Table November Edition

A golden soufflé of sweet carrots, baked until just set — a gentle, glowing accent on the holiday table.

Have you ever served a sweet vegetable soufflé for the holidays — or does your family lean more toward classic casseroles? I’d love to know what finds its way onto your Thanksgiving plate.

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