Carrot Souffle Rsc Recipes

FRESH CARROT SOUFFLE

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.

CARROT SOUFFLE

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.

PICADILLY'S CARROT SOUFFLE

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.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil. Place carrots into pot. Cook carrots until tender, about 20 minutes.
• Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
• Transfer to a circular baking dish that has been sprayed with nonstick spray. Bake for 30 minutes.
• Sprinkle powdered sugar or put a dot of frosting on top of each slice.

DELICIOUS CARROT SOUFFLE SIDE DISH RECIPE

Steps:

• Preheat oven to 350 and adjust rack to middle position. Butter an 8x8 baking dish.
• Bring an inch of water to a simmer on medium-low heat in a medium saucepan. Add carrots, cover, and simmer for 15 minutes until tender. Drain well.
• Pour cooked carrots into a food processor. Add maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter, and puree. While the machine is running, add eggs, one at a time through the tube. Process until smooth. Pour carrots into the pan.
• Dust with nutmeg; bake for 1 hour or until set and edges are golden brown.
• Easy tip: This dish freezes well. After pureeing, pour into a covered container and freeze. Thaw, pour into pan, and bake as stated above, when ready to use.

PICCADILLY CARROT SOUFFLE

Steps:

• Steam or boil carrots until extra soft. Drain well.
• While carrots are warm, add sugar, baking powder, and vanilla.
• Whip carrots with mixer until smooth.
• Add flour and mix well.
• Whip eggs and add to flour mixture, blend well.
• Add softened butter to the mixture and blend well.
• Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise.
• Bake at 350 degrees for about 1 hour or until the top is a light golden brown.
• Sprinkle lightly with powdered sugar over top before serving.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
• In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
• In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
• Transfer to prepared baking dish and bake for 45 minutes.

CARROT SOUFFLE

Steps:

• Preheat the oven to 350 °F. Lightly butter 2 (1 1/2-quart) baking dishes.
• Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
• In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.

SAM'S CARROT SOUFFLE

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.