Tuesday, January 3, 2012

RECIPE: Carrot Souffle

We have a cafeteria style restaurant around town called Piccadilly.  I love this place.  I always get the veggie plate which consists of 3 vegetables and a piece of bread of your choice.  I almost always get broccoli rice and cheese casserole, greens of some sort and carrot souffle.  They have the best carrot souffle in my opinion.  It has a lightly crunchy top from the sugar in the mixture.  It's just delicious!

I finally found a similar recipe on allrecipes.com and had to try it.  It didn't disappoint.  I loved it!

Carrot Souffle (adapted from allrecipes)
2 pounds carrots, peeled and chopped
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoon all purpose flour
1 teaspoon ground ginger
1/2 cup butter, softened
2 eggs

Bring a large pot of water to a boil and add carrots.  Cook until soft enough to mash, about 15 minutes.

Preheat oven to 350 degrees F. 

Drain carrots and transfer to a large mixing bowl.  With electric mixer, blend and mash carrots. 

Add sugar, baking powder and vanilla.  Mix until smooth. Add flour, ginger and butter and beat until smooth.  Taste to see if you need to add more sugar.  Now add the eggs and beat completely.  Pour mixture into an 8x8 baking dish (or similar size).

Bake for 1 hour or until top is golden.

Cool slightly before serving.  I found it tasted so much better after allowing to cool about 30 minutes.



Susie said...

Looks yummy. I wish my youngest liked carrots!

SpeckledKat said...

This sounds soooo yummy! I might have to give this a try as I currently have 5ibs of carrots in my fridge! :)

Nicole said...

Yum! I love Picadilly's version too! If you like sweet potato souffle (or dont) then you'll love this even more! Same but different. I will even add marshmellows to the top of mine sometimes.

Debbi Does Dinner Healthy said...

I've never had this before and can't quite picture what it would taste like. It sounds healthy and I printed it out to try soon. It seems like it would need cinnamon or pumpkin pie spice? Or am I wrong? Maybe I just need to make it. :-)

AudreyO said...

I tend to cut into things before they've had a chance to cool. This looks so yummy.


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