How To make Carrot Souffle
1/2 cup crushed corn flakes
or walnuts
3 tablespoons brown sugar
2 teaspoons butter :
room temperature
FOR THE SOUFFLE: 1 pound carrots, cooked -- until tender
3 eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup (1 stick) butter melted
Dash of nutmeg Pinch of salt :
(optional)
Preheat oven to 350 degrees.
For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.
Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.
Per serving: 383 calories, 6 gm protein, 46 gm carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm saturated fat, 177 mg sodium
The Washington Post
How To make Carrot Souffle's Videos
Carrot Souffle Recipe but Lighter - Thanksgiving side dish
This carrot souffle recipe is my Thanksgiving staple. Most requested side dish every year! Carrot souffle is sweet, smooth, creamy with crunchy pecan layer on top - heavenly!
PRINTABLE RECIPE:
Ingredients
- 3 lbs carrots (boiled and cooled)
- 1 stick of unsalted butter (4 oz/113 g)
- 6 large eggs
- 1 cup of brown sugar
- 1/2 cup All purpose flour
- 1/2 cup milk
- 1/2 tbs coconut oil
- 1/4 cup juice from one orange
- 1 tbs orange zest
- 1 and 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- dash of freshly grated nutmeg (or powder if you dont have it)
Crispy Pecan Top
- 1/2 cup All purpose flour
- 1/2 brown sugar
- 4 tbs unsalted butter (2 oz/56 g)
- 2.5 oz finely chopped pecans
Blend all ingredients for souffle until smooth. Butter 9x13 baking dish and flour it. Preheat oven to 350F degrees and bake souffle for 55 minutes.
Items used in video:
Ninja Mega Kitchen System Blender/Food Processor – you can buy here:
NutriBullet Pro Plus - buy it here:
Miyabi Kaizen Chef's Knife - you can buy here:
Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13 – you can buy here:
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Nutritional Facts
16 servings per recipe
Calories per Serving: 274
Total fat: 14 g
Total Carbohydrates: 33 g
Protein: 5 g
***This is only an approximation***
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Carrot Souffle Recipe - Sweet and Savory Meals
Learn how to make Carrot Souffle - it is both savory and sweet, made with carrots, white and brown sugar, and perfectly seasoned with cinnamon and nutmeg. This is very similar to the carrot souffle at Piccadilly Cafeterias and would make a unique and decadent main course or side dish for Easter dinner.
????INGREDIENTS????:
2 1/2 pounds carrots (peeled and thinly sliced or chopped)
1/2 cup unsalted butter (melted)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 eggs (at room temperature)
1/4 cup all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon cream of tartar (optional but best to use - or 1 teaspoon lemon juicee)
3/4 teaspoon salt
1/2 cup granulated white sugar
1/4 brown sugar
cooking spray
powdered sugar (for garnish)
???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:
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The Best Carrot Soufflé Recipe
The Best Carrot Soufflé Recipe
Lightly sweet and fluffy Soufflé casserole is made with mashed carrots and your favorite seasonal spices. It’s a decadent side dish that’s perfect for dinner parties and holiday celebrations!
GET THE RECIPE by clicking the link below!
#aspicyperspective #carrotsouffle #bestcarrotsouffle #carrot #souffle #fluffy #sweet #mashedcarrots #seasonal #decadent #sidedish #dinnerparty #holidaycelebrations #thanksgivingsidedish #thanksgiving
2 Minute Recipe: Carrot Souffle with Chef Kelly
Executive Chef Kelly Andreas, Delta Winnipeg & Larry McIntosh, Peak of the Market, make Carrot Souffle
How To Make Carrot Soufflé
Hey y’all! Today’s video is a recipe for carrot soufflé! This is a sweet side dish that is great with any entree! Thanks for watching ????
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Bakers Joy Non-Stick Spray
Veggie Wash:
Miracle Peeler:
Ingredients:
2 lbs carrots
2 tablespoons flour
1 1/2 teaspoon baking powder
1 cup white granulated sugar
1/2 cup light brown sugar
1 stick butter
4 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
2 1/2 tablespoons vanilla
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Carrot Soufflé Recipe - CookingWithAlia - Episode 353
Let's make a Holiday favorite: Carrot Soufflé!
WRITTEN RECIPE:
INGREDIENTS:
1 1/2 lbs. (680 grams) carrots
1/2 teaspoon salt (for boiling the carrots)
6 tablespoons (85 grams) butter
3 large eggs
3/4 cup (150 grams) white granulated sugar
2 tablespoons brown sugar (light or dark)
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon vanilla paste (or extract)
1/4 cup (36 grams) presifted flour
Butter for baking pan
Heavy cream for serving (optional)