DELICIOUS CARROT SOUFFLE SIDE DISH RECIPE
It's as good as dessert. Taken from Carrie Vitt's Deliciously Organic cookbook. Feel free to double the recipe!
Provided by Sandy
Categories Side Dish
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and adjust rack to middle position. Butter an 8x8 baking dish.
- Bring an inch of water to a simmer on medium-low heat in a medium saucepan. Add carrots, cover, and simmer for 15 minutes until tender. Drain well.
- Pour cooked carrots into a food processor. Add maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter, and puree. While the machine is running, add eggs, one at a time through the tube. Process until smooth. Pour carrots into the pan.
- Dust with nutmeg; bake for 1 hour or until set and edges are golden brown.
- Easy tip: This dish freezes well. After pureeing, pour into a covered container and freeze. Thaw, pour into pan, and bake as stated above, when ready to use.
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
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.
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
CARROT SOUFFLE
Provided by Bryan Miller
Categories dinner, main course
Time 40m
Yield Serves 8
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams
DELICIOUS CARROT SOUFFLE
This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!
Provided by hepcat1
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cook carrots until tender and drain.
- Process carrot in food processor until nice and smooth.
- Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
- Coat a 2-quart baking dish with cooking spray and spoon in mixture.
- Bake for 40 minutes or until puffed and set.
- Sprinkle with powdered sugar, and serve immediately.
Nutrition Facts : Calories 177.6, Fat 5.1, SaturatedFat 2.5, Cholesterol 87.7, Sodium 237, Carbohydrate 29.9, Fiber 2.8, Sugar 22.1, Protein 4
SAM'S CARROT SOUFFLE
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
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
This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 84mg cholesterol, Sodium 396mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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