CARROT SOUFFLE
My husband loves this recipe for the holidays
Provided by Rene Palmer @slinky789
Categories Vegetables
Number Of Ingredients 18
Steps:
- Preheat the oven to 350. Grease a 9x13 casserole dish with oil and set aside.
- Bring a large pot of water to a boil, add the carrots, and cook until tender about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to do this in batches.
- Spoon the mixture into the prepared casserole dish.
- Combine the brown sugar, pecans, flour and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to an hour.
CARROT SOUFFLE WITH CORNFLKE TOPPING RECIPE
Provided by klodge76
Number Of Ingredients 14
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.
CARROT SOUFFLE WITH CRUNCHY TOPPING
Make and share this Carrot Souffle With Crunchy Topping recipe from Food.com.
Provided by Geca1170
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 855.6, Fat 57.7, SaturatedFat 27, Cholesterol 260.3, Sodium 619.6, Carbohydrate 80, Fiber 8.1, Sugar 61, Protein 11.3
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
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