Fresh Carrot Souffle Recipes

CARROT SOUFFLE

Carrot Souffle image

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

Ingredients

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

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

PICADILLY'S CARROT SOUFFLE

Picadilly's Carrot Souffle image

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

Ingredients

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

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.

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