You can make a delicious sweet or savory souffle using fresh carrots. This page contains carrot souffle recipes.
Does anyone else remember Piccadilly's Cafeterias? At one time, it was about my favorite place to eat. They had everything I liked, and I could pick and choose putting all the tiny dishes on my tray to suit myself. One of my most favorites was their wonderful carrot souffle which was basically a side dish, but was so sweet and good, it could just as easily been a dessert choice and often was. Many times, I tried to replicate their recipe at home, but it wasn't until 1997 that I received an original recipe from a friend for Piccadilly's famous Carrot Souffle. It is often Sunday dinner's dessert now, and many people think they are eating sweet potato souffle. It's a very easy recipe, and can be made a day ahead, then baked on Sunday morning. Good warm or at room temperature. With that much butter in it, we don't care for it cold.
Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.
Blend in flour and mix well; add beaten eggs and beat. Add butter and mix thoroughly. Pour mixture into a 2-quart lightly buttered baking dish or pan.
Bake at 350 degrees F for 1 hour or until top is a nice golden brown. Sprinkle with powdered sugar before serving. Serve warm and reheat leftovers for the most flavor.
|Time:||About 30 Minutes Preparation Time|
All together, 1 1/2 Hours Cooking Time
Source: Originally, the recipe came from Piccadilly's Cafeterias, I'm sure, but my friend Grace sent it to me in 1997. Gracie, who was as happy in a kitchen as I am, also loved to eat out. I'm not sure if the recipe was given to her by someone at the cafeteria, or if it came out in a cookbook. The kitchen was where you'd usually find us when we got together. I love and miss you Gracie.
By Pookarina from Boca Raton, FL
Can you use canned carrot to make the carrot souffle?
By Arnix from Fayetteville, NC
January 5, 2012
That is what is called for with the recipe that I use. I hope we are talking about the same one, it is very good! I use 2 regular size (approx 14 oz) cans of sliced carrots, and drain them well. I don't do anything to them. When you mix the ingredients with the mixer, it chops them up for you.
Makes a very good but rich side dish.
By Connie 362
By Connie from Oden, Arkansas