Fluffy Carrot Souffle Recipes

LIGHT AND FLUFFY CARROT SOUFFLéS

Steps:

• In a medium pot over high heat, bring 2 inches water to a boil. Add carrots and cook until tender, about 15 minutes. Drain, reserving cooking water. Purée carrots in a food processor until smooth. If needed, add 2 to 3 tablespoons cooking water; purée should measure 1 to 1 1/4 cups. Discard remaining cooking water.
• In same pot over medium-high heat, melt butter. Add onion and cook until tender, about 5 minutes. Stir in flour, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Remove pot from heat. While stirring, gradually add milk. Return pot to medium-high and bring to a boil, stirring constantly, until mixture is smooth and thickened, about 3 minutes. Stir in carrot purée and set aside to cool to room temperature.
• Preheat oven to 350°F. Meanwhile, butter eight 3/4-cup ramekins; set on a baking pan.
• In a medium bowl and using an electric beater, beat egg yolks until pale, about 3 minutes. Stir yolks into carrot mixture. In another bowl and using a whisk, beat egg whites to stiff peaks. Add 1 1/2 cups egg whites to carrot mixture and stir to combine. Using a rubber spatula, gently fold remaining egg whites into carrot mixture.
• Divide mixture among ramekins and bake until soufflés puff up, 20 to 25 minutes - do not open oven during baking.

CARROT SOUFFLE

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.

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.

FLUFFY CARROT SOUFFLE

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.

FANCY-SCHMANCY CARROT SOUFFLE

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.