Carrot Souffle With Brown Sugar Food

CARROT SOUFFLE WITH BROWN SUGAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
• Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
• Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
• Bake, uncovered, in the preheated oven for 1 hour, or until firm.

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.

SWEET CARROT SOUFFLE

Steps:

• Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
• Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray.
• In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil.
• [Alternatively, bake soufflé in a greased 2-quart casserole.].
• Pecan Topping:.
• In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture.
• Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean.
• Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape.
• Serve warm.

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.