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
CARROT SOUFFLE WITH CORNFLKE TOPPING RECIPE
Provided by klodge76
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350 degrees Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish. Combine the topping ingredients in a separate bowl and sprinkle over the souffle. Bake for 1 hour.
CARROT SOUFFLE WITH CRUNCHY TOPPING
Make and share this Carrot Souffle With Crunchy Topping recipe from Food.com.
Provided by Geca1170
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil carrots until they are very soft and can easily be mashed.
- Process carrots in food processor or blender with butter, eggs, and sugar.Blend well until smooth.
- Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this.
- Add this mixture to the carrot blend and mix well.
- Add spices and almond or vanilla extract.
- Pour into lightly greased casserole or souffle dish.
- Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together.
- Add brown sugar.
- Add small bits of butter, rolling it around with your fingers in the crumbly mix to make small lumps of crumble.
- Add crumble topping to the casserole dish.
- Bake in the oven at 350 degrees for 45 minutes.
Nutrition Facts : Calories 855.6, Fat 57.7, SaturatedFat 27, Cholesterol 260.3, Sodium 619.6, Carbohydrate 80, Fiber 8.1, Sugar 61, Protein 11.3
CARROT SOUFFLE WITH PECAN TOPPING
Steps:
- Heat oven to 350 degrees. Grease 11x7 (2-quart) glass baking dish with butter or cooking spray. In 3-qt saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook about 20 minutes or until soft. Drain and cool slightly. In food processor, place carrots, 1/2 cup butter, granulated sugar, 1/4 cup of the flour, salt and eggs. Cover and process until pureed. Spoon mixutre into baking dish. In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 T butter until crumbly. Sprinkle evenly over carrot mixture. Bake uncovered 42-47 minutes or until center is set.
CARROT SOUFFLE
My husband loves this recipe for the holidays
Provided by Rene Palmer @slinky789
Categories Vegetables
Number Of Ingredients 18
Steps:
- Preheat the oven to 350. Grease a 9x13 casserole dish with 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 do this in batches.
- Spoon the mixture into the prepared casserole dish.
- 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 an hour.
SWEET CARROT SOUFFLE
Make and share this Sweet Carrot Souffle recipe from Food.com.
Provided by Food.com
Categories Low Protein
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
- Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray.
- In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil.
- [Alternatively, bake soufflé in a greased 2-quart casserole.].
- Pecan Topping:.
- In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture.
- Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean.
- Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape.
- Serve warm.
Nutrition Facts : Calories 299.9, Fat 12.5, SaturatedFat 5.2, Cholesterol 74.1, Sodium 317, Carbohydrate 45.2, Fiber 3.1, Sugar 35.4, Protein 3.9
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