Best 4 Sam Bealls Carrot Soufflé Recipes
"Sam Beall's Carrot Soufflé" is a classic dish that has been enjoyed by food lovers for generations. This savory soufflé is made with a combination of carrots, cheese, eggs, and seasonings. It is known for its light and airy texture and its vibrant orange color. The recipe was created by Sam Beall, a renowned chef and cookbook author who was known for his innovative and flavorful dishes. This soufflé is perfect for special occasions or as a side dish for a holiday meal. With its unique flavor and texture, it is sure to be a hit with your family and friends.
Let's cook with our recipes!
SAM'S CARROT SOUFFLE
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
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.
CARROT SOUFFLE
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
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
CARROT SOUFFLE WITH BROWN SUGAR
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
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
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.
Tips:
- Choose the right carrots. Look for carrots that are fresh, firm, and have a deep orange color. Avoid carrots that are limp, bruised, or have brown spots.
- Peel the carrots thinly. This will help the carrots cook evenly and prevent them from becoming tough.
- Grate the carrots finely. This will help the carrots blend smoothly into the soufflé batter.
- Use a food processor to make the carrot purée. This will ensure that the purée is smooth and lump-free.
- Season the carrot purée generously. This will help to enhance the flavor of the soufflé.
- Whip the egg whites until they are stiff. This will help the soufflé to rise properly.
- Fold the egg whites into the carrot purée gently. This will help to prevent the soufflé from deflating.
- Bake the soufflé immediately. This will help to prevent it from collapsing.
- Serve the soufflé immediately. This is when it is at its best.
Conclusion:
Sam Beall's Carrot Soufflé is a delicious and elegant dish that is perfect for any occasion. With its vibrant orange color and light and fluffy texture, this soufflé is sure to impress your guests. The carrot purée adds a unique and flavorful twist to this classic dish. Whether you are a seasoned cook or a novice, this recipe is easy to follow and will yield delicious results. So next time you are looking for a special dish to serve, give Sam Beall's Carrot Soufflé a try. You won't be disappointed!
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