Best Carrot And Parsnip Souffle Recipes
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.
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
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