Carrot Souffle Food
CARROT SOUFFLE'
If you're not a carrot lover, not to worry, it tastes like the filling in a squash pie. If you don't like squash pie, well, I guess it tastes like carrots.
Provided by dojemi
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots till'very' tender in salted water.
- Drain and mash.
- Combine all ingredients and mix with w/elctric mixer till smooth.
- Bake at 350 degrees for 45 minutes or till set.
- Can be made a day ahead and re-heated in a 350 degree over.
Nutrition Facts : Calories 186.5, Fat 11.8, SaturatedFat 6.9, Cholesterol 83.6, Sodium 153.1, Carbohydrate 17.6, Fiber 2, Sugar 12.8, Protein 3.5
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.
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
A great way to get your kids to eat their vegetables. My son requested this today for Thanksgiving.
Provided by invictus
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
- In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
- In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
- Transfer to prepared baking dish and bake for 45 minutes.
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.
CARROT SOUFFLE
Every bite of this Carrot Souffle is comforting, sweet, and mouth-watering. Boiled carrots are blended with a few baking staples and warm seasonings before it's baked to fluffy perfection. Serve it as a holiday dessert or side dish!
Provided by Pamela
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Place carrots into pot. Cook carrots until tender, about 20 minutes.
- Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
- Transfer to a circular baking dish that has been sprayed with nonstick spray. Bake for 30 minutes.
- Sprinkle powdered sugar or put a dot of frosting on top of each slice.
Nutrition Facts : Calories 215 kcal, ServingSize 1 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
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- Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.
- Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (I've used a 9x9 square and or oval)
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- Peel and cut the carrots into chunks, then add carrots into a medium saucepan. Water should cover the carrots at least an inch. Cook until soft about 15-20 minutes. Drain water from the carrots and return the pot back to the stove, on low heat. Let the moisture dry out from the carrots.
- Place in a large bowl while carrots are still hot, then add brown sugar, baking powder, and vanilla extract. Followed by flour, salt, cinnamon, and nutmeg spice. Thoroughly mix using a masher.
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- In a food processor with knife blade, add all ingredients except sugar, and process until smooth.
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- Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.
- Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.
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From weelicious.com
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- Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
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- Bring a pot of lightly salted water to a boil. Add the carrots, and cook for 15-18 minutes or until carrots are very tender.
- Drain the carrots and place them in the bowl of a food processor. Add the butter, vanilla extract, cinnamon and eggs. Process until smooth.
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- In a saucepan, combine carrots, water, and salt; bring to a boil. Reduce heat and cook, covered, for 12–15 minutes or until carrots are tender. Drain.
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4.3/5 (22)Total Time 1 hr 30 minsCuisine Southern, AmericanCalories 315 per serving
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