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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 6 servings |
||
| Calories 337 | ||
| Calories from Fat 162 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 395mg | 16% | |
| Potassium 471mg | 13% | |
| Total Carbohydrate 40.5g | 13% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 31.3g | ||
| Protein 4.8g | 9% | |
Picadilly's Carrot Souffle
By: Margaret3
Jun 3, 2002
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
SERVES 6
Ingredients
- 1 3/4 lbs peeled carrots
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 2 tablespoons flour
- 3 eggs
- 1/4 lb margarine, softened
- powdered sugar
Directions
1
Steam or boil carrots til extra soft& drain well.2
While carrots are warm, add sugar, baking powder and vanilla.3
Whip with mixer til smooth.4
Add flour and mix well.5
Whip eggs separately and add to mixture, blending well.6
Add margarine and blend well.7
Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.8
Bake@ 350 about 1 hour or until top is light brown.9
Sprinkle lightly with powdered sugar before serving.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Gonesouth
On Nov 23, 2008
This is a great recipe. The sugar is wrong and should be 3/4 cup not lb. I did send in correction. My office requests it every year.
From: 853368
On Jun 4, 2008
Maybe it's just me, but when I followed this recipe, it seemed the egg overwhelmed the souffle. Since it received such great reviews, I guess I'll try it again some day.
From: Amy V
On Oct 23, 2002
This recipe is great...but I did change one thing...I only use about HALF of the sugar called for in the recipe. You don't really NEED the large amount called for, since carrots are already pretty sweet when cooked. I made a single batch for a family function and they were GONE before anyone had a chance to go for seconds...now they request at least a double batch of this!!! You HAVE to TRY it!!! Even my DH (who despises cooked carrots) loves it!!!! Thanks for posting!
From: Chef #702612
On Dec 24, 2007
I love picadilly's carrot souffle. Although I really thought they were sweet potatoes at one point in time.
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