Sams Carrot Souffle Recipes

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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.

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

CARROT SOUFFLE



Carrot Souffle image

This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).

Provided by love4culinary

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb carrot (steamed soft, then mashed)
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter, softened but not warm or melted
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon (to taste)
1/2 teaspoon nutmeg (to taste)

Steps:

  • Preheat oven to 350 degrees and grease the baking dish.
  • Mix all ingredients in bowl with a mixer.
  • Pour into an 8x8 inch glass baking dish.
  • Bake 45-50 minutes, until knife comes clean.
  • Can be served hot or cold.
  • Refrigerate after finishing serving/cooling.
  • Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
  • Servings really depend on how much you choose to serve.

Nutrition Facts : Calories 285.6, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 283.7, Carbohydrate 27.8, Fiber 2.5, Sugar 20.5, Protein 4.4

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

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

CARROT SOUFFLE



Carrot Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 40m

Yield Serves 8

Number Of Ingredients 6

2 pounds carrots (about 4 1/2 cups), chopped
1/2 cup ricotta cheese
1/4 teaspoon powdered cumin
3 tablespoons fresh dill, minced
Salt and freshly ground pepper to taste
8 eggs, separated

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

CARROT SOUFFLE WITH BROWN SUGAR



Carrot Souffle with Brown Sugar image

Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!

Provided by Deanna

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 7

2 pounds carrots, peeled and chopped
½ cup margarine
3 eggs
¾ cup brown sugar
¼ cup flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
  • Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
  • Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
  • Bake, uncovered, in the preheated oven for 1 hour, or until firm.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.6 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 425.3 mg, Sugar 18.8 g

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Top Asked Questions

How to make carrot soufflé?
Carrot Soufflé Recipe. Ingredients. 2 lbs carrots, peeled, sliced into 1/2-inch rounds. Salt for salting cooking water. 1 cup whole milk. 1 cup Saltine cracker crumbs. 3/4 cup grated sharp cheddar cheese. 1/3 cup minced onion.
How do you purée carrots?
Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender. Place carrot purée in a large bowl.
How do you cook carrots in a 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 flour, baking powder, salt, and sugar together. Stir into the carrot mixture and blend until smooth. Transfer to the prepared casserole dish. Bake for 45 minutes.
How to cook carrots in a food processor?
Bring a large pot of salted water to a boil. Add chopped carrots and cook until fork-tender, about 15 to 20 minutes. Drain well. Transfer the carrots into the bowl of a food processor. Add the margarine, vanilla extract, and eggs and puree until smooth and well-blended. Sift in the flour, baking powder, salt, sugar, cinnamon, and nutmeg.

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