Carrot Souffle With Pecan Topping Recipes

PICCADILLY CAFETERIA'S LEGENDARY CARROT SOUFFLé

Steps:

• Preheat the oven to 350 degrees.
• In a large pot filled to just below the steamer with water, add the carrots.
• Steam the carrots for 12-14 minutes or until very tender.
• Into your blender add the carrots, sugar, baking powder, vanilla extract, eggs and margarine.
• Mix until everything is creamy with no chunks of carrots.
• Add in the flour and pulse a couple of times until just combined.
• Pour into a 13x9 casserole dish and bake for 1 hour until golden brown on top.

CARROT SOUFFLE WITH CRUNCHY TOPPING

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.

SWEET CARROT SOUFFLE

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.

CARROT SOUFFLE WITH CORNFLKE TOPPING RECIPE

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.