Emerils Carrot Souflet Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13-inch casserole with the 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 so this in batches.
• Spoon the mixture into the prepared casserole.
• 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 1 hour.

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.

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.

Steps:

• Steam or boil carrots til extra soft& drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer til smooth.
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well.
• Add margarine and blend well.
• Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside. Bring a large pot of water to a boil, add the carrots and cook until they are 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. Spoon the mixture into the prepared casserole. 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, about 55 minutes to 1 hour. Serve hot.