Hannaford homepage

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Tofu Carrot "Souffle"

Tofu Carrot "Souffle"

Get Ready

Servings: Serves 8

Prep Time: 10 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

2 lbs. baby carrots
2 Tbsp. vegetable oil, divided
1/2 cup chopped shallot
2 tsp. fennel seeds
8 oz. silken tofu (1/2 a 16 oz. pkg.)
1/4 tsp. salt
1 tsp. baking powder
grated zest of 1 lemon
2 egg yolks

directions:

1. Steam carrots until tender and easily pierced with a fork, about 18 to 20 minutes.
2. While carrots are steaming, heat 1 Tbsp. of the oil in a nonstick skillet over medium heat. Add shallot and cook until soft and tender, about 4 to 5 minutes. Transfer to a large mixing bowl or a food processor.
3. Add fennel seeds to the skillet, and heat until aromatic but not browned, 1 to 2 minutes. Add to the shallots.
4. Preheat oven to 350 degrees F. Have ready a 9-inch square pan or 1 1/2-quart souffle dish.
5. Add steamed carrots to the shallots and fennel seeds. Blend until smooth with an immersion blender. Add tofu, and continue blending until completely combined and very smooth, about 1 to 2 minutes. Alternatively, puree all the ingredients in a food processor.
6. Add salt, remaining 1 Tbsp. oil, baking powder, and lemon zest to the puree. Add the egg yolks and blend until mixture is well combined and smooth.
7. Pour the mixture into the pan and spread surface evenly using a spatula. Bake for 40 to 45 minutes. The top should darken slightly, but not brown, and begin to show cracks.
8. Remove from the oven and let rest for at least 15 minutes before serving. Serve warm.
Source: Hannaford fresh Magazine, January - February 2013

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
2 lbs. baby carrots  
Increase quantity for this productDecrease quantity for this product
2 Tbsp. vegetable oil, divided  
Increase quantity for this productDecrease quantity for this product
1/2 cup chopped shallot  
Increase quantity for this productDecrease quantity for this product
2 tsp. fennel seeds  
Increase quantity for this productDecrease quantity for this product
8 oz. silken tofu (1/2 a 16 oz. pkg.)  
Increase quantity for this productDecrease quantity for this product
1/4 tsp. salt  
Increase quantity for this productDecrease quantity for this product
1 tsp. baking powder  
Increase quantity for this productDecrease quantity for this product
grated zest of 1 lemon  
Increase quantity for this productDecrease quantity for this product
2 egg yolks  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading