Tuesday, November 20, 2012

Tasty Tuesday - Carrot Souffle

Before you turn your nose up, I have to tell you this dish is not what you'd expect. Despite the healthy dose of carrots, there is enough sugar to almost declare this vegetable a dessert. I first fell in love with this souffle at a popular southern restaurant called Picadilly's. After much searching and failed attempts to replicate, I found this recipe a few years ago, and it's now a mainstay in my recipe notebook. 

This recipe is also very helpful with all the bunnies running around Changeling. ;-)

Serve this as a delicious side dish at your Thanksgiving meal this week and trust me, it'll go fast!

Carrot Souffle


1 3/4 pounds peeled carrots
 3/4  cup of granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 large eggs, lightly whipped
1/4 pound butter (or margarine) softened at room temperature (not melted)
powdered sugar


1. Cut carrots into 1-inch or smaller pieces. Put in a cooking pot and add water until the carrots are covered 2 - 3 inches.
2. Boil 30 to 45 minutes or until you can easily pierce the pieces with a fork. Drain well.
3. With a potato masher or fork, mash warm carrots. You don't want to puree them, but mashing them as much as possible is the goal.
4. Add the granulated sugar, baking powder and vanilla to the carrots.
3. Whip together thoroughly.
4. Add the flour and mix well.
5. Add the beaten eggs to the mixture and blend well. Continue to use the whip
6. Add the softened butter and blend well.
7. Pour the mixture into a lightly buttered baking or casserole dish.
8. Bake, uncovered, at 350 degrees for about 1 hour or until the edges begin to darken.
9. Let sit 2 - 3 minutes, then sprinkle powdered sugar over the top. 

Best served warm.

Enjoy - and have a wonderful and Happy Thanksgiving!

Ayla Ruse
Ensnare yourself in love

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