CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
FRESH CARROT SOUFFLE
A carrot souffle as good as your favorite restaurant makes!
Provided by Carol
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
- While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
- Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g
PICADILLY'S CARROT SOUFFLE
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
CARROT SOUFFLE
Steps:
- 1. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.
- 2. Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend.
- 3. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.
PICCADILLY'S SWEET CARROT SOUFFLE
A wonderful way to get kids to eat carrots! This recipe is a "clone" of the famous Picadilly's Cafeteria side. I think you will find it scrumptious and easy to make...
Provided by Gingerbee
Categories Vegetable
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Use a 9x13-inch pan.
- For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
- Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
- In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
- Whip with electric mixer or food processor until smooth.
- Add flour and mix well.
- Add eggs to mixture one at a time, blending well.
- Add softened margarine to mixture and blend well.
- Pour mixture into greased baking dish about half full as the soufflé will rise.
- Sprinkle on topping.
- Bake about 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 6.2, Cholesterol 161.1, Sodium 595.6, Carbohydrate 65.5, Fiber 5.6, Sugar 51.1, Protein 7.7
CARROT SOUFFLE WITH CRUNCHY TOPPING
Make and share this Carrot Souffle With Crunchy Topping recipe from Food.com.
Provided by Geca1170
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil carrots until they are very soft and can easily be mashed.
- Process carrots in food processor or blender with butter, eggs, and sugar.Blend well until smooth.
- Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this.
- Add this mixture to the carrot blend and mix well.
- Add spices and almond or vanilla extract.
- Pour into lightly greased casserole or souffle dish.
- Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together.
- Add brown sugar.
- Add small bits of butter, rolling it around with your fingers in the crumbly mix to make small lumps of crumble.
- Add crumble topping to the casserole dish.
- Bake in the oven at 350 degrees for 45 minutes.
Nutrition Facts : Calories 855.6, Fat 57.7, SaturatedFat 27, Cholesterol 260.3, Sodium 619.6, Carbohydrate 80, Fiber 8.1, Sugar 61, Protein 11.3
CARROT SOUFFLE WITH CORNFLKE TOPPING RECIPE
Provided by klodge76
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350 degrees Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish. Combine the topping ingredients in a separate bowl and sprinkle over the souffle. Bake for 1 hour.
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