Piccadilly Cafeteria Carrot Souffle

Tri-City HeraldJune 16, 2013 

The cover of the Food & Wine section June 19 will feature Shishito Peppers. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.



1 1/2 pounds peeled carrots (about 9 medium)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1/3 cup high-gluten or bread flour (all-purpose flour may be substituted, but the souffle will collapse more quickly)
4 eggs
1/2 cup (1 stick) melted margarine or butter
1 tablespoon confectioners’ sugar


Steam carrots over boiling water until extra soft, about 30 minutes. (Or cut into chunks and microwave in a covered, vented container with about 1/4 cup water on high for 10 to 15 minutes.) Drain well.

Heat oven to 350 degrees. Spray a 1 1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil.

Transfer warm carrots to large bowl of an electric mixer; add sugar, baking powder, vanilla and flour. Beat slowly until carrots are mashed; increase speed to medium and beat 3 minutes, until very smooth. With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted margarine. Pour carrot mixture into prepared pan. (It will rise, so the pan should not be no more than half full.) Bake about 1 1/2 hours, or until the top is a light golden brown. Sprinkle with confectioners’ sugar and serve immediately. (The souffle will fall after being taken out of the oven.) Makes 6 to 8 servings.

Per serving: 447 calories (36 percent from fat), 19 g fat, 142 mg cholesterol, 6 g protein, 67 g carbohydrate, 3.8 g fiber, 340 mg sodium.

(c) 2010, The Miami Herald.

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