Best Carrot Pudding Souffles With Buttered Spring Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLUFFY CARROT SOUFFLE



Fluffy Carrot Souffle image

This is a delicious easy side to serve at a Thanksgiving or Christmas dinner, it may be doubled if desired and may be made well in advance and refrigerated until ready to bake -- the first time I made this I used 3/4 cup sugar, that was too sweet for our tastes, start with 1/2 cup and add in more until desired sweetness is achieved, white sugar may be used in place of brown but I find that brown is better, Splenda may also be used if desired :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs carrots, peeled and chopped
1/2 cup melted butter
1 1/2 teaspoons vanilla
1/2 cup brown sugar (adjust the amount of sugar to suit taste)
3 tablespoons flour
1 teaspoon baking powder
1/2-1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
2 large eggs, beaten
2 teaspoons confectioners' sugar (or to taste)

Steps:

  • Set oven to 350°F.
  • Butter a 2-quart casserole dish.
  • Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
  • Mash the carrots very well using a fork.
  • Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
  • Transfer to casserole dish.
  • Sprinkle with confectioners' sugar.
  • Bake uncovered for about 30 minutes.

CARROT SOUFFLE WITH CRUNCHY TOPPING



Carrot Souffle With Crunchy Topping image

Make and share this Carrot Souffle With Crunchy Topping recipe from Food.com.

Provided by Geca1170

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs carrots (peeled and sliced)
1/2 cup butter, melted
3 eggs
3/4 cup sugar
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 dash cinnamon
1 dash clove
1 dash nutmeg
4 graham crackers (or graham cracker crumbs)
3 tablespoons brown sugar
3/4 cup walnuts
1/3 cup butter, not melted

Steps:

  • Boil carrots until they are very soft and can easily be mashed.
  • Process carrots in food processor or blender with butter, eggs, and sugar.Blend well until smooth.
  • Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this.
  • Add this mixture to the carrot blend and mix well.
  • Add spices and almond or vanilla extract.
  • Pour into lightly greased casserole or souffle dish.
  • Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together.
  • Add brown sugar.
  • Add small bits of butter, rolling it around with your fingers in the crumbly mix to make small lumps of crumble.
  • Add crumble topping to the casserole dish.
  • Bake in the oven at 350 degrees for 45 minutes.

Nutrition Facts : Calories 855.6, Fat 57.7, SaturatedFat 27, Cholesterol 260.3, Sodium 619.6, Carbohydrate 80, Fiber 8.1, Sugar 61, Protein 11.3

Related Topics