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.
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CYNTHIA KIPROP
[email protected]This souffle was a great way to use up leftover carrots.
Joy Khan
[email protected]I will definitely be making this again.
Joram Javik
[email protected]Easy to make and very tasty.
Rishawn Doyle
[email protected]This souffle was delicious! I loved the combination of carrots and cheese.
Dana Marie
[email protected]This souffle was a bit bland for my taste. I think I would have liked it more if I had added some additional seasonings.
Dil Aslam888
[email protected]I'm not a big fan of carrots, but this souffle was surprisingly good. The cheese and herbs really balanced out the carrot flavor.
Mughal Waqas
[email protected]This souffle was a little more dense than I expected, but it was still very tasty. I think I might try adding a little more baking powder next time.
Bella Snow
[email protected]I've never made a souffle before, but this recipe was easy to follow and turned out great. The souffle was beautifully golden brown and had a delicate flavor.
Tamer Hussein
[email protected]This carrot souffle was a hit! It was light and fluffy, with a slightly sweet flavor. I served it with roasted chicken and vegetables, and it was the perfect side dish.