Dr Debs Awesome Carrot Souffle With Passover Version Recipes

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.

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 FOR PASSOVER

Steps:

• Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
• Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.

HOLIDAY CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
• Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
• Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

DR. DEB'S AWESOME CARROT SOUFFLE (WITH PASSOVER VERSION)

Steps:

• MICROWAVE SHREDDED CARROTS IN WATER FOR 5-6 MINUTES, DRAIN, AND SET ASIDE. CREAM BUTTER OR MARGARINE WITH SUGAR. ADD EGGS AND BEAT VERY WELL. ADD CARROTS AND DRY INGREDIENTS (EXCEPT CORN FLAKES)-THEN ADD JUICES. GREASE BUNDT OR RING MOLD WELL AND SPRINKLE CRUSHED CEREAL AT BASE. THEN ADD CARROT SOUFFLE MIXTURE. BAKE AT 325 FOR 50-60 MINUTES TILL GOLDEN BROWN. PASSOVER VERSION: USE MATZOH CAKE MEAL FOR THE FLOUR, AND MATZAH FARFEL INSTEAD OF CORN FLAKES.

INDIVIDUAL CARROT SOUFFLES

Steps:

• Steam carrots until almost fall apart tender and puree until completely smooth.
• Add in butter, sugar, baking powder, egg and vanilla.
• Add in the flour last.
• Continue to puree until completely combined.
• Put about 1/4 cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
• Cook at 350 degrees for 1 hour.
• Allow to cool for about 10 minutes to make removal easier.

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.