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
- 2 1/4 c
- baby carrots, sliced
- 1/4 c
- water
- 1 1/2 c
- sugar
- 1 1/2 tsp
- baking powder
- 2 tsp
- vanilla
- 3 Tbsp
- ap flour
- 4
- eggs
- 1/2 c
- melted butter
- powdered sugar
Step-By-Step
1Cook 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.
2Pour 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!)
3Sprinkle with confectioners sugar before serving.
4NOTES: 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.
