Best 6 Piccadillys Sweet Carrot Souffle Recipes
Welcome to the world of culinary delights, where flavors dance and textures intertwine to create a symphony of taste. Today, we embark on a journey to discover the secrets behind the irresistible "Piccadilly's Sweet Carrot Soufflé," a dish that captivates hearts with its fluffy texture, vibrant hue, and delectable sweetness. Join us as we explore the culinary landscape and uncover the perfect recipe that will transform your kitchen into a haven of gastronomic bliss.
Here are our top 6 tried and tested recipes!
PICCADILLY'S CARROT SOUFFLE
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
Steps:
- Put in food processor until smooth.
- Pour into greased baking dish.
- Bake at 350 degrees for one hour.
PICADILLY'S CARROT SOUFFLE
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
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.
PICCADILLY'S SWEET CARROT SOUFFLE
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
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.
PICCADILLY'S SWEET CARROT SOUFFLE
A wonderful way to get kids to eat carrots! This recipe is a "clone" of the famous Picadilly's Cafeteria side. I think you will find it scrumptious and easy to make...
Provided by Gingerbee
Categories Vegetable
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Use a 9x13-inch pan.
- For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
- Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
- In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
- Whip with electric mixer or food processor until smooth.
- Add flour and mix well.
- Add eggs to mixture one at a time, blending well.
- Add softened margarine to mixture and blend well.
- Pour mixture into greased baking dish about half full as the soufflé will rise.
- Sprinkle on topping.
- Bake about 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 6.2, Cholesterol 161.1, Sodium 595.6, Carbohydrate 65.5, Fiber 5.6, Sugar 51.1, Protein 7.7
PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé
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
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.
PICCADILLY CARROT SOUFFLE
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 you wanted to switch up and put less sugar I am sure that you could, but again we indulged for the holiday and make it just as the recipe stated. The souffle puffed up very high and was just beautiful; however, it came out of the oven before other dishes were done and so it lost it's elegant flair. Typically a souffle will only stay puffed up for about 10 minutes. Next time, I will make it to come out of oven right before we eat, so that we can admire the "souffle" part. lol Hope you enjoy.
Provided by Kimberly Biegacki @pistachyoo
Categories Vegetables
Number Of Ingredients 9
Steps:
- Steam or boil carrots until extra soft. Drain well.
- 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.)
- 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 13 by 9 inch baking dish about half full as the souffle will rise.
- 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.
- 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.
- 4-20-2014 --- Had to make this for our Easter Sunday dinner again. It is so delicious and loved by all.
- 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.
Tips:
- Choose the right carrots. For the best flavor and texture, use fresh, young carrots. Avoid carrots that are woody or have blemishes.
- Peel and grate the carrots finely. This will help them cook evenly and create a smooth soufflé.
- Use a food processor or blender to make the carrot purée. This will ensure that the purée is smooth and lump-free.
- Season the carrot purée with salt, pepper, and nutmeg. You can also add other spices, such as cinnamon or ginger, to taste.
- Fold the egg whites into the carrot purée gently. Over-mixing will deflate the egg whites and make the soufflé dense.
- Bake the soufflé in a preheated oven. The soufflé should rise and become golden brown.
- Serve the soufflé immediately. It will start to deflate as it cools.
Conclusion:
Piccadilly's sweet carrot soufflé is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its light and fluffy texture and sweet carrot flavor, this soufflé is sure to be a hit with everyone who tries it.
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