Chasens Carrot Souffle Recipes

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CHASEN'S CARROT SOUFFLE



Chasen's Carrot Souffle image

This makes a nice buffet dish for a special party. It had been served as a side dish at Chasen's Restaurant (now closed) in Beverly Hills.

Provided by lynnski LA

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 lbs carrots
butter
sugar
1/4 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
2 tablespoons packed light brown sugar
1/4 cup apples or 1/4 cup orange juice
6 eggs, separated
3/4 teaspoon cream of tartar

Steps:

  • Slice carrots one inch thick and steam until very tender, about 15 minutes.
  • Puree in a blender or food processor.
  • Butter the bottom and sides of a 9 X 13 inch baking dish.
  • Sprinkle with sugar.
  • In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
  • Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
  • Stir in milk all at once.
  • Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
  • Remove from heat.
  • Blend mashed carrots and apple juice.
  • Preheat oven to 350 degrees F.
  • Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
  • Beat egg yolks slightly in small bowl.
  • Blend small amount of hot carrot mixture into yolks.
  • Stir yolk mixture into carrot mixture.
  • Gently, but throughly fold yolk mixture into whites.
  • Pour into prepared baking dish and gently smooth surface.
  • Bake until puffy and delicately browned, 40 to 45 minutes.
  • Serve immediately.

Nutrition Facts : Calories 97.9, Fat 3.4, SaturatedFat 1.3, Cholesterol 108.6, Sodium 182.3, Carbohydrate 12.3, Fiber 1.8, Sugar 5.4, Protein 4.7

FANCY-SCHMANCY CARROT SOUFFLE



Fancy-Schmancy Carrot Souffle image

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

1 1/2 lbs carrots, sliced
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

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 ONION CHEESE SOUFFLE



Carrot Onion Cheese Souffle image

This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.

Provided by Peg

Categories     Side Dish     Vegetables     Onion

Time 1h55m

Yield 4

Number Of Ingredients 11

4 teaspoons butter, softened
2 large onion, shredded
2 cups baby carrots, shredded
½ cup butter, melted
½ cup grated Parmesan cheese
2 teaspoons garlic powder, or more to taste
3 eggs
4 egg yolks
½ cup white sugar
1 ½ cups all-purpose flour, or as needed
1 cup shredded mozzarella cheese

Steps:

  • Grease bottoms and sides of each ramekin with 1 teaspoon butter.
  • Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.
  • Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
  • Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 76.4 g, Cholesterol 443 mg, Fat 43.2 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 24.6 g, Sodium 637 mg, Sugar 32.6 g

PICADILLY'S CARROT SOUFFLE



Picadilly's Carrot Souffle image

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

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

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



Carrot Souffle image

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

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

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

CARROT SOUFFLE'



Carrot Souffle' image

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

2 (10 ounce) packages frozen carrots or 1 (16 ounce) bag fresh carrots, peeled and sliced
salt
1 cup milk or 1 cup light cream
3 tablespoons flour
1/2 cup sugar
3 -5 eggs
1/2 teaspoon cinnamon
1 dash ginger
1 dash allspice
1/4 lb butter

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

SAM BEALL'S CARROT SOUFFLé



Sam Beall's Carrot Soufflé image

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

1 tablespoon unsalted butter, at room temperature, plus more to butter the dish
2 pounds carrots, peeled and sliced into 1/4-inch rounds
1 tablespoon kosher salt, plus 1 teaspoon
1 cup whole milk
1 cup crushed saltine crackers
3/4 cup, or about 3 ounces, grated sharp Cheddar
1/3 cup minced or grated onion (about 1/2 medium onion)
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large eggs

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

CAFETERIA CARROT SOUFFLE



Cafeteria Carrot Souffle image

Carrot casserole.

Provided by Tammy

Categories     Side Dish     Casseroles

Time 50m

Yield 8

Number Of Ingredients 8

2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g

FRESH CARROT SOUFFLE



Fresh Carrot Souffle image

A carrot souffle as good as your favorite restaurant makes!

Provided by Carol

Categories     Desserts

Time 1h30m

Yield 8

Number Of Ingredients 8

1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

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

EMERIL'S CARROT SOUFFLE



Emeril's Carrot Souffle image

Make and share this Emeril's Carrot Souffle recipe from Food.com.

Provided by Juenessa

Categories     Vegetable

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

1/2 tablespoon vegetable oil
3 lbs carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 lb unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 pinch salt
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13-inch casserole with the 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 so this in batches.
  • Spoon the mixture into the prepared casserole.
  • 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 1 hour.

Nutrition Facts : Calories 691.8, Fat 35.5, SaturatedFat 16.6, Cholesterol 189.6, Sodium 241.4, Carbohydrate 90.3, Fiber 5.4, Sugar 71, Protein 8

SAM'S CARROT SOUFFLE



Sam's Carrot Souffle image

This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature, plus more for baking dish
2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup whole milk
1 cup saltine cracker crumbs
3/4 cup grated sharp white cheddar cheese
1/3 cup very finely chopped onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 large eggs

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.

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