Delicious Carrot Souffle 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.

DELICIOUS CARROT SOUFFLE

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.

FANCY-SCHMANCY CARROT SOUFFLE

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.

EMERIL'S CARROT SOUFFLE

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.