Sunday, November 28, 2010

Carrot Souffle

For Thanksgiving, I never have to worry about the turkey.  For this, the family is thankful.  In our family, everyone contributes to the overall meal by bringing covered dishes - vegetables, salads, desserts, whatever...  This year, one of my covered dishes was Carrot Souffle.  It was wonderful.


I first tasted carrot souffle at the Piccadilly restaurant.  It's very, very sweet - almost dessert-like.  My friend, Penny, gave me her recipe.  The best part about making it at home, is being able to control the amount of sugar and butter.  Cutting back on those makes it healthier and it's still delicious!




I didn't take photos of my souffle, but it looked pretty much the same as in the lovely photo above from Cooking FunI've never visited that site before today, but I do plan to go back and browse.  It looks like she has some wonderful recipes!


The recipe makes a small souffle.  I made a much larger batch.  I used a 5 pound bag of carrots and multiplied all the other ingredients by five. It filled 1 small and 2 large casserole dishes.  I wanted to have some for home and some to take.  It would have been better to have just tripled the recipe.

I used the carrots that were already cut up.  That made it so easy!!!!!!!  Easy was good since I was multi-tasking like crazy that morning.

Here's the recipe:


Carrot Souffle
  • 1 lb carrots, peeled and chopped
  • 3 lg eggs, lightly beaten
  • ½  c sugar - Penny recommends less - ¼ c or maybe a little more
  • ½  c butter, melted – Penny recommends ¼ c
  • 3 Tbs flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  1. Bring carrots and water to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain. Note: With 5 pounds of carrots, it took much longer to get my carrots tender. I steamed them.
  2. Process carrots in a food processor until smooth.
  3. Stir together carrot puree, eggs, and remaining ingredients. 
  4. Spoon into a lightly greased 1 qt baking dish.
  5. Bake at 350 degrees for 45 minutes or until set. 
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NEW PAGE FOR RECIPES!!!

I added a blog page with links to my recipes and hopefully, this will make it easier to find particular recipes. (See the tabs just under my blog header.)  I plan to add more as time goes by.

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Take a look at these other wonderful link parties for more clever ideas.  
I'm linking this post with them!

8 comments:

  1. Denise, This looks like a great way to enjoy carrots. Wish I had seen this recipe before T'gvng, but I will be saving it to make during the holidays. Thank you for sharing it for Favorite Things. laurie

    ReplyDelete
  2. Cut your work in Half---> use canned carrots~ :-)

    ReplyDelete
  3. AnonymousJuly 04, 2013

    Canned carrots and add some almond extract too, tastes just like th Virginia Diner's in Wakefield, Va

    ReplyDelete
  4. Would 1 can of carrots equal 1 pound of fresh carrots? In other words, how many cans of carrots would you use fro this recipe?

    ReplyDelete
    Replies
    1. The can of carrots will say 1 pound

      Delete
  5. This was a delicious recipe! I steamed fresh carrots. Since I own a cheap blender instead of a food processor, I put carrots in the blender along with the eggs and that seemed to work well.

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  6. If I tripled this recipe, I'd use 9 eggs? That sounds like an awful lot.

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  7. We love Virginia Diner's carrot Souffle. I have your recipe in the oven right now. We are having a late dinner this year. Happy Thanksgiving!!

    ReplyDelete

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