Tuesday, September 18, 2012

Carrot Souffle... just like at Piccadilly!


I'm not sure how it came up in conversation, but recently, my husband mentioned that he had the recipe to the carrot souffle that is served in the Piccadilly restaurants... a restaurant that we Southerner's are well familiar with.  This souffle is so sweet and light and airy that there is a really good possibility that you will be able to sneak it onto your kids' plates without a fight.  Admittedly, this isn't the healthiest version of a carrot, but it is darned good and very easy to make! You probably have all this stuff in your kitchen right now as a matter of fact. :)
 
Click for Printable Recipe
 
Ingredients:
  • 2 cups baby carrots
  • 1/4 cup water
  • 1 - 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla
  • 1/3 cup bread flour
  • 4 eggs
  • 1/2 cup melted butter
  • sprinkle of confectioners sugar





Step-by-Step:

2 cups of baby carrots (a 1pound package)
1/4 cup water
Cover and microwave for 10 minutes
Drain and add the cooked carrots to the food processor
1 - 1 1/2 cups of granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp vanilla

4 large eggs
1/3 cup bread flour
1/2 cup butter (8 Tbsp)
I used butter flavored, non-stick spray to grease my casserole dish
The batter should come only about halfway up the sides of the dish, as it will puff up a lot!
Bake uncovered at 350 degrees F. 
Sprinkle with confectioner's sugar and serve
This almost qualifies as a dessert!
Somehow in the end, it doesn't quite resemble a carrot any more.  Mmmm...
Just a thought... wouldn't this be darling baked and served in little pumpkins at Halloween time?!


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Food Nerd Notes -
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.  The word soufflé comes from the French verb souffler which means "to blow up" or more loosely "puff up"- which is  description of what happens to this combination of ingredients. 

When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does).  Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in individual ramekins.

Written Directions

Cook the baby carrots with the water in the microwave for 10 minutes, covered.  Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients.  Blend until smooth.  Pour carrot puree into a greased casserole dish and bake at 350 degrees F, for an hour to an hour and a half (depending on the size of the dish and depth of the batter.)  Sprinkle with confectioners sugar to serve.  That's it!

Keep in mind that this is the quick and dirty version of a souffle.  For the real deal, you would use beaten egg yolks and fold in the egg whites which have been beaten to a soft peak meringue.  This would be really light and airy.  So that basically makes this recipe a "mock souffle," but that's okay.

1 comment:

  1. This was so unbelievably good that I literally went from the table to the computer to write this. OMG, is there crack in there??? Haha. It was fantastic! The cooler it got the better it got. It could double as dessert but also good as a side. So yummy, thanks for sharing!

    ReplyDelete

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