Best 20 Carrot SoufflÉ Recipes

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Carrot soufflé is a delightful dish that combines the natural sweetness of carrots with a light and fluffy texture. This savory dish is not only delicious but also incredibly versatile, making it a perfect addition to any meal. Whether you're looking for a vegetarian main course, a flavorful side dish, or an elegant appetizer, this article has the perfect carrot soufflé recipe for you. From classic soufflés to gluten-free and vegan variations, each recipe is carefully crafted to showcase the vibrant flavors of carrots while offering unique culinary experiences. So, prepare to embark on a delectable journey as we explore the diverse world of carrot soufflés, discovering the perfect recipe to tantalize your taste buds.

Here are our top 20 tried and tested recipes!

CARROT SOUFFLE



Carrot Souffle image

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  • Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

PICADILLY'S CARROT SOUFFLE



Picadilly's Carrot Souffle image

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

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

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.

FRESH CARROT SOUFFLE



Fresh Carrot Souffle image

A carrot souffle as good as your favorite restaurant makes!

Provided by Carol

Categories     Desserts

Time 1h30m

Yield 8

Number Of Ingredients 8

1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g

PICCADILLY CAFETERIA CARROT SOUFFLE



Piccadilly Cafeteria Carrot Souffle image

Make and share this Piccadilly Cafeteria Carrot Souffle recipe from Food.com.

Provided by jabeesgirl

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil.
  • Add carrots and cook until tender, about 15 minutes.
  • Drain and mash.
  • To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
  • Mix well and transfer to a 2 quart casserole dish.
  • Sprinkle with confectioners sugar.
  • Bake in preheated oven for 30 minutes.

CAFETERIA CARROT SOUFFLE



Cafeteria Carrot Souffle image

Carrot casserole.

Provided by Tammy

Categories     Side Dish     Casseroles

Time 50m

Yield 8

Number Of Ingredients 8

2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g

CARROT SOUFFLE



Carrot Souffle image

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

1 lb carrot (steamed soft, then mashed)
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter, softened but not warm or melted
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon (to taste)
1/2 teaspoon nutmeg (to taste)

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.

PICCADILLY'S SWEET CARROT SOUFFLE



Piccadilly's Sweet Carrot Souffle image

First had this at a restaurant down south. So yummy! Great way to use carrots in a meal. This is such a nice side dish that I've used it for dinner parties. Everyone thinks it's a sweet potato dish!

Provided by susan

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 3/4 lbs peeled & chopped carrots
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Steam or boil carrots; drain well and transfer to a large mixing bowl.
  • While carrots are still warm, add sugar, baking powder, and vanilla.
  • Beat with mixer until smooth.
  • Add flour and mix well; add beaten eggs and mix well.
  • Add margarine and beat well.
  • Pour mixture into a lightly greased 2-quart baking dish.
  • Bake at 350 degrees for 1 hour or until the top is light golden brown.
  • Sprinkle lightly over the top with powdered sugar before serving.

CARROT SOUFFLE WITH BROWN SUGAR



Carrot Souffle with Brown Sugar image

Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!

Provided by Deanna

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 7

2 pounds carrots, peeled and chopped
½ cup margarine
3 eggs
¾ cup brown sugar
¼ cup flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
  • Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
  • Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
  • Bake, uncovered, in the preheated oven for 1 hour, or until firm.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.6 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 425.3 mg, Sugar 18.8 g

PICCADILLY'S CARROT SOUFFLE



Piccadilly's Carrot Souffle image

A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.

Provided by coconutcream

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs carrots, cooked
6 -8 tablespoons butter
3 eggs
1/4 cup flour
1 1/2 teaspoons baking powder
3/4-1 cup sugar
2 tablespoons brown sugar
1/4 teaspoon cinnamon

Steps:

  • Put in food processor until smooth.
  • Pour into greased baking dish.
  • Bake at 350 degrees for one hour.

SAM'S CARROT SOUFFLE



Sam's Carrot Souffle image

This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature, plus more for baking dish
2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup whole milk
1 cup saltine cracker crumbs
3/4 cup grated sharp white cheddar cheese
1/3 cup very finely chopped onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
  • Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.
  • Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
  • Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé



Picadilly And/Or Morrison's Sweet Carrot Soufflé image

You have to try this for the holidays. Such a sweet & creamy way to eat your carrots. The top is my favorite part--just a tad crunchy brown.

Provided by Pechsth

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 8

3 1/2 lbs baby carrots
1 1/2 lbs sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 large eggs
1/2 lb margarine
sifted powdered sugar

Steps:

  • Steam or boil carrots until extra soft. Drain well.
  • Add sugar, baking powder, and vanilla.
  • Whip with mixer until smooth.
  • Add flour and mix well.
  • Whip eggs and add to flour mixture, blend well.
  • Add softened margarine to mixture and blend well.
  • Pour mixture into baking dish about half full as the soufflé will rise.
  • Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
  • Sprinkle lightly with powdered sugar over top before serving.

FANCY-SCHMANCY CARROT SOUFFLE



Fancy-Schmancy Carrot Souffle image

Make and share this Fancy-Schmancy Carrot Souffle recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs carrots, sliced
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

Steps:

  • Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
  • Add carrots, butter, and the rest of the ingredients to a food processor.
  • Process until mixture is smooth.
  • Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
  • Bake at 350 degrees for 1 hour and 10 minutes or until set.

SWEET CARROT SOUFFLE



Sweet Carrot Souffle image

Make and share this Sweet Carrot Souffle recipe from Food.com.

Provided by Food.com

Categories     Low Protein

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

1 3/4 lbs carrots, with tops (weight of carrots minus the greens)
6 tablespoons butter, softened
3/4 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
1/2 cup grated carrot
1/2 cup chopped pecans
3/4 cup light brown sugar

Steps:

  • Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
  • Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray.
  • In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil.
  • [Alternatively, bake soufflé in a greased 2-quart casserole.].
  • Pecan Topping:.
  • In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture.
  • Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean.
  • Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape.
  • Serve warm.

Nutrition Facts : Calories 299.9, Fat 12.5, SaturatedFat 5.2, Cholesterol 74.1, Sodium 317, Carbohydrate 45.2, Fiber 3.1, Sugar 35.4, Protein 3.9

PICCADILLY CARROT SOUFFLE



Piccadilly Carrot Souffle image

This is an amazingly easy recipe to follow and very delicious. None of my family was able to guess that it was carrots. I made this for our Christmas Dinner last year and everyone loved it, including the children. They all thought it was sweet potatoes or yams. Now, this recipe is a copykat of Piccadilly Cafeteria's recipe. If...

Provided by Kimberly Biegacki

Categories     Other Side Dishes

Time 1h10m

Number Of Ingredients 9

3 1/2 lb peeled carrots
2 1/2 c sugar
1 Tbsp baking powder
1 Tbsp vanilla
1/4 c flour
6 medium eggs
1/2 lb margarine
GARNISH FOR TOP
powdered sugar

Steps:

  • 1. Steam or boil carrots until extra soft. Drain well.
  • 2. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. (I used a potato masher first and then the mixer. Either way works fine.)
  • 3. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened margarine to mixture and blend well.
  • 4. Pour mixture into 13 by 9 inch baking dish about half full as the souffle will rise.
  • 5. Bake in 350 degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
  • 6. I tried this out in two smaller ramekins and they looked so festive. Plus it cut down on the cooking time about 20 minutes less. I may try serving this way next time.
  • 7. 4-20-2014 --- Had to make this for our Easter Sunday dinner again. It is so delicious and loved by all.
  • 8. Here is the pic of soufflé and the beautiful tulips that were a sweet welcome gift from a dear friend for our first home purchase.

SAM BEALL'S CARROT SOUFFLé



Sam Beall's Carrot Soufflé image

This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.

Provided by Kim Severson

Categories     casseroles

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature, plus more to butter the dish
2 pounds carrots, peeled and sliced into 1/4-inch rounds
1 tablespoon kosher salt, plus 1 teaspoon
1 cup whole milk
1 cup crushed saltine crackers
3/4 cup, or about 3 ounces, grated sharp Cheddar
1/3 cup minced or grated onion (about 1/2 medium onion)
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large eggs

Steps:

  • Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
  • Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
  • Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
  • In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
  • Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT SOUFFLE WITH CRUNCHY TOPPING



Carrot Souffle With Crunchy Topping image

Make and share this Carrot Souffle With Crunchy Topping recipe from Food.com.

Provided by Geca1170

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs carrots (peeled and sliced)
1/2 cup butter, melted
3 eggs
3/4 cup sugar
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 dash cinnamon
1 dash clove
1 dash nutmeg
4 graham crackers (or graham cracker crumbs)
3 tablespoons brown sugar
3/4 cup walnuts
1/3 cup butter, not melted

Steps:

  • Boil carrots until they are very soft and can easily be mashed.
  • Process carrots in food processor or blender with butter, eggs, and sugar.Blend well until smooth.
  • Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this.
  • Add this mixture to the carrot blend and mix well.
  • Add spices and almond or vanilla extract.
  • Pour into lightly greased casserole or souffle dish.
  • Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together.
  • Add brown sugar.
  • Add small bits of butter, rolling it around with your fingers in the crumbly mix to make small lumps of crumble.
  • Add crumble topping to the casserole dish.
  • Bake in the oven at 350 degrees for 45 minutes.

Nutrition Facts : Calories 855.6, Fat 57.7, SaturatedFat 27, Cholesterol 260.3, Sodium 619.6, Carbohydrate 80, Fiber 8.1, Sugar 61, Protein 11.3

CARROT SOUFFLE FOR PASSOVER



Carrot Souffle for Passover image

Make and share this Carrot Souffle for Passover recipe from Food.com.

Provided by wendy

Categories     Vegetable

Time 50m

Yield 1 8x8, 8-10 serving(s)

Number Of Ingredients 13

1 lb frozen sliced carrots, cooked
1/2 cup margarine
3 eggs
1 cup sugar
3 tablespoons matzo cake meal
1 teaspoon kosher-for-passover baking powder
1 teaspoon vanilla
1 dash of cinnamon and nutmeg
1/4 cup matzo meal
3 tablespoons brown sugar
2 tablespoons melted margarine
1/4 cup chopped nuts
1 dash of cinnamon and nutmeg

Steps:

  • Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
  • Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.

Nutrition Facts : Calories 332.1, Fat 18.6, SaturatedFat 3.4, Cholesterol 79.3, Sodium 308.1, Carbohydrate 39, Fiber 2.4, Sugar 33.1, Protein 4

CARROT SOUFFLE



Carrot Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 40m

Yield Serves 8

Number Of Ingredients 6

2 pounds carrots (about 4 1/2 cups), chopped
1/2 cup ricotta cheese
1/4 teaspoon powdered cumin
3 tablespoons fresh dill, minced
Salt and freshly ground pepper to taste
8 eggs, separated

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Boil carrots in salted water until soft. Drain well.
  • Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper. Puree well. You should have about 3 cups. Transfer to mixing bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into carrot mixture, then remainder. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams

CARROT SOUFFLE



Carrot Souffle image

This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

1-1/2 cups soft bread crumbs
1 cup milk
3 eggs, separated
2 cups finely grated carrots
1/2 cup finely chopped celery
3 tablespoons minced fresh parsley
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cream of tartar

Steps:

  • In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 84mg cholesterol, Sodium 396mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

HOLIDAY CARROT SOUFFLE



Holiday Carrot Souffle image

Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

Provided by LV2EAT

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 8

Number Of Ingredients 10

2 pounds carrots, peeled and cut into chunks
6 eggs
1 cup butter, melted
⅔ cup white sugar
6 tablespoons matzo meal
2 teaspoons vanilla extract
1 pinch ground cinnamon
1 cup chopped walnuts
6 tablespoons brown sugar
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
  • Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
  • Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 45.1 g, Cholesterol 215.8 mg, Fat 42.4 g, Fiber 4.4 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 338.8 mg, Sugar 32.8 g

Tips:

  • Choose large carrots with a deep orange color for the best flavor.
  • Make sure to peel and grate the carrots finely so that they cook evenly.
  • If you don't have fresh carrots, you can use 1 cup of frozen grated carrots, thawed and drained.
  • Be careful not to overcook the carrots, as they will become mushy.
  • You can use any type of cheese that you like in this recipe, but a sharp cheddar or Parmesan cheese will give you the best flavor.
  • If you don't have a soufflé dish, you can use a 9-inch pie plate.
  • Serve the soufflé immediately after it is baked, as it will start to fall after a few minutes.

Conclusion:

Carrot soufflé is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. It is light and fluffy, with a cheesy, carrot flavor. It is also a great way to get your kids to eat their vegetables! So next time you're looking for a new recipe to try, give carrot soufflé a try. You won't be disappointed.

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