Light And Fluffy Carrot Soufflés 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.

LIGHT AND FLUFFY CARROT SOUFFLéS

Steps:

• In a medium pot over high heat, bring 2 inches water to a boil. Add carrots and cook until tender, about 15 minutes. Drain, reserving cooking water. Purée carrots in a food processor until smooth. If needed, add 2 to 3 tablespoons cooking water; purée should measure 1 to 1 1/4 cups. Discard remaining cooking water.
• In same pot over medium-high heat, melt butter. Add onion and cook until tender, about 5 minutes. Stir in flour, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Remove pot from heat. While stirring, gradually add milk. Return pot to medium-high and bring to a boil, stirring constantly, until mixture is smooth and thickened, about 3 minutes. Stir in carrot purée and set aside to cool to room temperature.
• Preheat oven to 350°F. Meanwhile, butter eight 3/4-cup ramekins; set on a baking pan.
• In a medium bowl and using an electric beater, beat egg yolks until pale, about 3 minutes. Stir yolks into carrot mixture. In another bowl and using a whisk, beat egg whites to stiff peaks. Add 1 1/2 cups egg whites to carrot mixture and stir to combine. Using a rubber spatula, gently fold remaining egg whites into carrot mixture.
• Divide mixture among ramekins and bake until soufflés puff up, 20 to 25 minutes - do not open oven during baking.

CARROT SOUFFLE

Steps:

• Preheat the oven to 350 °F. Lightly butter 2 (1 1/2-quart) baking dishes.
• Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
• In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.

CARROT SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
• Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
• Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
• Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
• With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
• Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
• Serve warm, sprinkled with powder sugar if desired.

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.

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.