Carrot Souffle With Pecan Topping Food

CARROT SOUFFLE

Steps:

• Preheat the oven to 350. Grease a 9x13 casserole dish with 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 do this in batches.
• Spoon the mixture into the prepared casserole dish.
• 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 an hour.

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 WITH PECAN TOPPING

Steps:

• Heat oven to 350 degrees. Grease 11x7 (2-quart) glass baking dish with butter or cooking spray. In 3-qt saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook about 20 minutes or until soft. Drain and cool slightly. In food processor, place carrots, 1/2 cup butter, granulated sugar, 1/4 cup of the flour, salt and eggs. Cover and process until pureed. Spoon mixutre into baking dish. In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 T butter until crumbly. Sprinkle evenly over carrot mixture. Bake uncovered 42-47 minutes or until center is set.

CARROT SOUFFLE WITH CRUNCHY TOPPING

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.