Carrot Pudding Souffles With Buttered Spring Vegetables Recipes

Steps:

• Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)
• Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside.
• Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.
• Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely, about 30 minutes.
• Preheat oven to 400 degrees. Lightly butter eight 6-ounce ramekins; set aside.
• Add yolks, one at a time, to carrot mixture, whisking well after each addition.
• Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.
• Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.
• Before serving, bring a medium pot of water to a boil; add 2 teaspoons salt. Add carrots; cook 2 minutes. Add peas; cook until carrots are tender and peas are bright green, about 2 minutes more.
• Melt remaining 2 tablespoons butter in a small saucepan over low heat. Drain vegetables; toss with the melted butter.
• Invert each souffle onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots.

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.

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:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Boil carrots in salted water until soft. Drain well.
• Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper. Puree well. You should have about 3 cups. Transfer to mixing bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into carrot mixture, then remainder. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

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.

Steps:

• Mash 2 C cooked carrots with 4 T butter in a blender or food processor until all the lumps are gone. Combine the flour, baking powder, salt and cinnamon and add to the carrot mixture.
• Mix well and add the sugar, milk and eggs. Pour into a 2 quart soufflé dish or a 8 x 8 by 2 1/2" dish. Bake 30 minutes at 325 degrees.
• Topping-mix the brown sugar, flour, hard butter and pecans until crumbly. Remove the casserole from the oven and cover with the topping. Return to the oven and bake an additional 30 minutes.
• Note-5 lbs of carrots usually make 4-5 cups of carrots. You can make this ahead and freeze-add all ingredients except the milk, eggs and baking powder. When ready to serve, thaw and add the final ingredients and bake as usual.