Paleo Carrot Souffle Food
PALEO CARROT SOUFFLé
Provided by Real Food with Dana
Time 1h25m
Yield 6-8, as a side
Number Of Ingredients 13
Steps:
- Preheat the oven to 350. Put your carrots in a medium sized saucepan and add enough water to cover them by ½ inch. Bring the pot of water to a boil and cook the carrots until they're easily fork-able. This should take about 20 minutes (from when you turn on the heat).
- Drain the carrots in a colander, then puree them in the food processor with the melted coconut oil. Take off the lid and allow it to cool for a few minutes.
- Whisk the eggs in a small bowl. In a separate bowl, combine the coconut flour, salt, spices, coconut sugar, and baking powder.
- After the carrots have cooled, puree in your eggs and the rest of the ingredients.
- Pour the mixture into a 2-quart souffle dish (or 8x8 square glass baking pan), lightly greased with coconut oil.
- Bake uncovered for 55-60 minutes. The center should be firm to the touch and a knife in the center should come out clean. You can tell it's not done if it jiggles too much when you take it out.
- Sprinkle with cinnamon, and optional chopped pecans + toasted coconut, if desired, 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
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.
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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