FRESH CARROT SOUFFLE
A carrot souffle as good as your favorite restaurant makes!
Provided by Carol
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g
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
DELICIOUS CARROT SOUFFLE
This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!
Provided by hepcat1
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cook carrots until tender and drain.
- Process carrot in food processor until nice and smooth.
- Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
- Coat a 2-quart baking dish with cooking spray and spoon in mixture.
- Bake for 40 minutes or until puffed and set.
- Sprinkle with powdered sugar, and serve immediately.
Nutrition Facts : Calories 177.6, Fat 5.1, SaturatedFat 2.5, Cholesterol 87.7, Sodium 237, Carbohydrate 29.9, Fiber 2.8, Sugar 22.1, Protein 4
CARROT SOUFFLE
This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).
Provided by love4culinary
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and grease the baking dish.
- Mix all ingredients in bowl with a mixer.
- Pour into an 8x8 inch glass baking dish.
- Bake 45-50 minutes, until knife comes clean.
- Can be served hot or cold.
- Refrigerate after finishing serving/cooling.
- Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
- Servings really depend on how much you choose to serve.
CAFETERIA CARROT SOUFFLE
Carrot casserole.
Provided by Tammy
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g
THE LOFTIEST SOUFFLé
Provided by Michael Richard
Categories Cheese Egg Bake Valentine's Day Vegetarian Mother's Day Ramekin Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
- Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 tablespoons Parmesan and 1/2 cup Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.
- Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.
- Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
- Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.
DELICIOSO CARROT SOUFFLE
This recipe is definitely delicioso--even if you're not a big carrot person you'll like this dish! Maybe not the healthiest way to eat your carrots but definitely one of the tastiest! :)
Provided by summerbreeze
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil carrots in a large pot of water until tender (about 15 minutes).
- Drain water.
- Put about half the carrots into a blender, then put all the rest of the ingredients in, and top with the rest of the carrots.(This seems to get the ingredients all blended together quicker).
- Blend everything togther until nice and smooth.
- Pour into a 2 quart casserole dish that has been buttered.
- Bake 40-50 minutes at 350 degrees.
- Can sprinkle with cinnamon/powdered sugar for a prettier presentation but I usually just leave it as it is.
Nutrition Facts : Calories 135.1, Fat 2.2, SaturatedFat 0.6, Cholesterol 79.3, Sodium 150.2, Carbohydrate 26, Fiber 3.3, Sugar 17.9, Protein 3.7
PICCADILLY'S CARROT SOUFFLE
A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.
Provided by coconutcream
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put in food processor until smooth.
- Pour into greased baking dish.
- Bake at 350 degrees for one hour.
CHOCOLATE SOUFFLé
Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.
Provided by Daniel Boulud
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
- Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
- In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
- Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
- When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)
PICADILLY'S CARROT SOUFFLE
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
PICCADILLY CARROT SOUFFLE
I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be "it." Then a lady posted it to a recipe list I was on, and EUREKA!! "It" was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don't like veggies.
Provided by ElizabethKnicely
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.
Nutrition Facts : Calories 300.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 123.5, Sodium 238.2, Carbohydrate 40.1, Fiber 3.3, Sugar 30.5, Protein 4.8
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