Better Than Piccadilly's Carrot Soufle
By
Donna Graffagnino
@StillWild
1
You'll be surprised that this does not taste anything like carrots and qualifies more as a dessert. It's better than the original from Piccadilly's.
This was given to me by my sister-n-law who just loves this dish.
This was given to me by my sister-n-law who just loves this dish.
Ingredients
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2 1/4 cbaby carrots, sliced
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1/4 cwater
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1 1/2 csugar
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1 1/2 tspbaking powder
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2 tspvanilla
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3 Tbspap flour
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4eggs
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1/2 cmelted butter
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·powdered sugar
How to Make Better Than Piccadilly's Carrot Soufle
- 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 8" x 8" casserole dish and bake at 350 degrees for 1 to 1 1/2 hours, depending on the size of the dish and depth of the batter. (The batter should come only about halfway up the sides of the dish, as it will puff up a lot!)
- Sprinkle with confectioners sugar before serving.
- NOTES: 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.
