Carrot Souffle With Cornflke Topping Recipes

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.

CARROT SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Boil carrots in salted water until soft. Drain well.
• Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper. Puree well. You should have about 3 cups. Transfer to mixing bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into carrot mixture, then remainder. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

FRESH CARROT SOUFFLE

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.

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.

CARROT SOUFFLE

Steps:

• Boil carrots until soft.
• Melt butter.
• Combine all Souflee ingredients.
• In batches, puree in a blender.
• Pour into a buttered ovensafe dish.
• Bake for 40 minutes at 350 degrees.
• While baking, soften butter and combine all topping ingredients well, making a crumle.
• Sprinkle topping on souflee and bake for 5 minutes.

SAM'S CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
• Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.
• Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
• Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

CARROT SOUFFLE WITH CORNFLKE TOPPING RECIPE

Steps:

• Pre-heat oven to 350 degrees Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish. Combine the topping ingredients in a separate bowl and sprinkle over the souffle. Bake for 1 hour.