Recipe by Carol
"A carrot souffle as good as your favorite restaurant makes!"
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1 3/4 pounds
carrots, peeled and chopped
1 1/2 teaspoons
1 1/2 teaspoons
With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boil the carrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely).
I really did not care for this. It reminded me of sweet potato casserole, which I am very particular about. I don't like any side dish that taste just like dessert. I realized after mixing the sugar and butter that might be the case. The carrots have to be boiled almost baby food soft to blend easily with the mixer, otherwise it is very difficult to blend. I really hoped this would work at our holiday table, but it just didn't. Two servings were eaten and the rest got tossed. Carrot souffle might just be one of those things that you have had when you were younger to appreciate. Or, maybe I just need to find a recipe that suits me. I don't know.
The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found this recipe and tried it for Thanksgiving. It was DELICIOUS...just as good as the restaurant...and is now officially part of our holiday menu. By popular demand, I made it again for Christmas. Try it! Weight Watchers...try the Splenda Baking Mix of sugar and Splenda to bring the calories down.
SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN THE MORNING KEEP IT IN THE REFRIGERATOR AND 1 HOUR BEFORE DINNER ADD FLOUR, BP AND EGGS THEN PUT IT ON THE OVEN!!
Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does lose its puff as it cools, but it doesn't have the texture of a fallen souffle and I actually think the flavor comes out a bit more when it's slightly cooled. I boiled my carrots until they were super-soft and used a food processor, but still had little carrot chunks; didn't hurt the end result at all though. Would make a great holiday dish!
What a delightful way to prepare carrots. I used about 2 pounds of carrots and a stick of butter instead of margarine. I threw everything into a large baking dish and gave it several good pulses with my hand mixer (hand held blender) until everything was nice and smooth. My mom and grandmother went wild over this stuff and have since made it many, many times using Splenda. I was even able to get my 5 year old to try some with cool-whip on top. Very good recipe Carol.
My 15-year old son and I finished it all in one sitting! Definitely use less than half the sugar (split white and brown 50-50) and half the butter. It would also be nice with a topping of brown sugar and chopped pecans. We topped our servings with whipped cream. This could easily pass for a dessert! Use all three eggs and the correct amount of baking soda and it will puff up nicely in a souffle baking dish.
This turned out incredible! It melts in your mouth. I did add a few dashes of cinnamon with the carrots and topped with brown sugar before baking. My husband thought it was a bit sweet and should have been dessert, but I thought it made a great side. Just be sure to cook the carrots until they are VERY tender, so they will mix well. Definitely will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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