I followed others' advice in cutting the sugar to 1/2 cup and also making it 50-50 between white and dark brown sugar. In the future, I might cut out the white sugar and just use 1/4 cup dark brown sugar.
I also substituted squash for carrots and steamed instead of boiled it. Squash has more natural sugar and steaming preserves the nutrients better than boiling.
Instead of one large soufflé, I made my in a muffin tin so I could take the mini soufflé muffins to a pot luck and serve them more easily.
Finally, I garnished with bacon bits and minced onion instead of powdered sugar. The end result was a sweet-savory combination that got rave reviews.
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I followed others' advice in cutting the sugar to 1/2 cup and also making it 50-50 between...