CARROT SOUFFLE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
- Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
- Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
- Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
- With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
- Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
- Serve warm, sprinkled with powder sugar if desired.
Nutrition Facts : ServingSize 0.75 cup, Calories 249 kcal, Carbohydrate 28 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 648 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 5 g
FANCY-SCHMANCY CARROT SOUFFLE
Make and share this Fancy-Schmancy Carrot Souffle recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
- Add carrots, butter, and the rest of the ingredients to a food processor.
- Process until mixture is smooth.
- Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
- Bake at 350 degrees for 1 hour and 10 minutes or until set.
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
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
DELICIOUS CARROT SOUFFLE
This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!
Provided by hepcat1
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cook carrots until tender and drain.
- Process carrot in food processor until nice and smooth.
- Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
- Coat a 2-quart baking dish with cooking spray and spoon in mixture.
- Bake for 40 minutes or until puffed and set.
- Sprinkle with powdered sugar, and serve immediately.
Nutrition Facts : Calories 177.6, Fat 5.1, SaturatedFat 2.5, Cholesterol 87.7, Sodium 237, Carbohydrate 29.9, Fiber 2.8, Sugar 22.1, Protein 4
FLUFFY CARROT SOUFFLE
This is a delicious easy side to serve at a Thanksgiving or Christmas dinner, it may be doubled if desired and may be made well in advance and refrigerated until ready to bake -- the first time I made this I used 3/4 cup sugar, that was too sweet for our tastes, start with 1/2 cup and add in more until desired sweetness is achieved, white sugar may be used in place of brown but I find that brown is better, Splenda may also be used if desired :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Butter a 2-quart casserole dish.
- Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
- Mash the carrots very well using a fork.
- Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
- Transfer to casserole dish.
- Sprinkle with confectioners' sugar.
- Bake uncovered for about 30 minutes.
PICCADILLY CARROT SOUFFLE
I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be "it." Then a lady posted it to a recipe list I was on, and EUREKA!! "It" was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don't like veggies.
Provided by ElizabethKnicely
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.
Nutrition Facts : Calories 300.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 123.5, Sodium 238.2, Carbohydrate 40.1, Fiber 3.3, Sugar 30.5, Protein 4.8
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
This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).
Provided by love4culinary
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and grease the baking dish.
- Mix all ingredients in bowl with a mixer.
- Pour into an 8x8 inch glass baking dish.
- Bake 45-50 minutes, until knife comes clean.
- Can be served hot or cold.
- Refrigerate after finishing serving/cooling.
- Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
- Servings really depend on how much you choose to serve.
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