Chasens Carrot Souffle Recipes

CARROT SOUFFLE

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.

CHASEN'S CARROT SOUFFLE

Steps:

• Slice carrots one inch thick and steam until very tender, about 15 minutes.
• Puree in a blender or food processor.
• Butter the bottom and sides of a 9 X 13 inch baking dish.
• Sprinkle with sugar.
• In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
• Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
• Stir in milk all at once.
• Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
• Remove from heat.
• Blend mashed carrots and apple juice.
• Preheat oven to 350 degrees F.
• Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
• Beat egg yolks slightly in small bowl.
• Blend small amount of hot carrot mixture into yolks.
• Stir yolk mixture into carrot mixture.
• Gently, but throughly fold yolk mixture into whites.
• Pour into prepared baking dish and gently smooth surface.
• Bake until puffy and delicately browned, 40 to 45 minutes.
• Serve immediately.

EMERIL'S CARROT SOUFFLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13-inch casserole with the oil and set aside.
• Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
• Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
• Depending on the size of your processor, you may need to so this in batches.
• Spoon the mixture into the prepared casserole.
• Combine the brown sugar, pecans, flour, and butter in a medium bowl.
• Stir to blend.
• Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

PICADILLY'S CARROT SOUFFLE

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.