Easy Carrot Souffle 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

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.

EASY CARROT SOUFFLé

Steps:

• Preheat oven to 350 degrees. Grease or spray an 8" round (almost 2 qt.) casserole dish.
• Steam or boil carrots until extra extra soft - drain very well. Transfer carrots to large mixing bowl. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well.
• Whip the eggs in a small bowl and add to the flour mixture, blending well. Add softened butter to the mixture and blend well. Batter will be fairly thin. Pour the mixture into the baking dish and bake for about 45-50 minutes or until top is a light golden brown. Sprinkle lightly with powdered sugar over the top before serving.

BASIC SOUFFLé

Steps:

• Preheat oven to 375° F (190° C).
• Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
• Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
• Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
• Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
• Carefully pour into 4-cup (1 L) soufflé or casserole dish.
• Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

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.

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.

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.