Chasens Carrot Souffle Recipes

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.

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.