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.
SAM BEALL'S CARROT SOUFFLé
This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.
Provided by Kim Severson
Categories casseroles
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
- Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
- Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
- In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
- Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 6 grams, TransFat 0 grams
KATK'S FAMOUS CARROT SOUFFLé SURPRISE
Good for Thanksgiving and Christmas. Like all soufflés, this tends to fall when traveling, but still tastes great!
Provided by maltier
Categories Vegetable
Time 50m
Yield 1 Soufflé, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mash 2 C cooked carrots with 4 T butter in a blender or food processor until all the lumps are gone. Combine the flour, baking powder, salt and cinnamon and add to the carrot mixture.
- Mix well and add the sugar, milk and eggs. Pour into a 2 quart soufflé dish or a 8 x 8 by 2 1/2" dish. Bake 30 minutes at 325 degrees.
- Topping-mix the brown sugar, flour, hard butter and pecans until crumbly. Remove the casserole from the oven and cover with the topping. Return to the oven and bake an additional 30 minutes.
- Note-5 lbs of carrots usually make 4-5 cups of carrots. You can make this ahead and freeze-add all ingredients except the milk, eggs and baking powder. When ready to serve, thaw and add the final ingredients and bake as usual.
Nutrition Facts : Calories 297.3, Fat 16.6, SaturatedFat 7.2, Cholesterol 106.5, Sodium 317.8, Carbohydrate 34.4, Fiber 1.7, Sugar 27.4, Protein 4.8
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
PICCADILLY'S SWEET CARROT SOUFFLE
A wonderful way to get kids to eat carrots! This recipe is a "clone" of the famous Picadilly's Cafeteria side. I think you will find it scrumptious and easy to make...
Provided by Gingerbee
Categories Vegetable
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Use a 9x13-inch pan.
- For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
- Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
- In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
- Whip with electric mixer or food processor until smooth.
- Add flour and mix well.
- Add eggs to mixture one at a time, blending well.
- Add softened margarine to mixture and blend well.
- Pour mixture into greased baking dish about half full as the soufflé will rise.
- Sprinkle on topping.
- Bake about 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 6.2, Cholesterol 161.1, Sodium 595.6, Carbohydrate 65.5, Fiber 5.6, Sugar 51.1, Protein 7.7
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