EMERIL'S CARROT SOUFFLE
Make and share this Emeril's Carrot Souffle recipe from Food.com.
Provided by Juenessa
Categories Vegetable
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13-inch casserole with the 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 so this in batches.
- Spoon the mixture into the prepared casserole.
- 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 1 hour.
Nutrition Facts : Calories 691.8, Fat 35.5, SaturatedFat 16.6, Cholesterol 189.6, Sodium 241.4, Carbohydrate 90.3, Fiber 5.4, Sugar 71, Protein 8
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.
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.
EMERIL'S FALLEN SOUFFLE
I was very skeptical of Emeril's claim that you could let this souffle fall and then re-heat it and get it to return to a puffy state. He was right. I made this dish for Christmas dinner and served it over wilted spinach. It was fabulous, and I did most of the work before my vegetarian guests arrived. As I recall, Emeril stated that any type of cheese or combination of cheeses would work for this recipe.
Provided by gourmetmomma
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine).
- Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
- Set inside a roasting pan large enough to hold the cups without touching.
- In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute.
- Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
- Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
- Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
- In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture.
- Gently fold the remaining egg whites into the yolks in 3 additions.
- Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
- Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
- Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.).
- Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
- If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry.
Nutrition Facts : Calories 253.2, Fat 19.3, SaturatedFat 11.9, Cholesterol 142.3, Sodium 272.1, Carbohydrate 9.1, Fiber 0.2, Sugar 0.8, Protein 11
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