Sunday, October 13, 2013

Carrot "Souffle" Casserole ~ Adapted From The Famed Piccadilly Southern Cafeteria!

This "souffle" has been floating around my recipes-to-be-made file for a while.  Shame on me, because all this time we've been missing out of this fantastic dish!  It's an excellent imitation of a very popular side dish from the famed Piccadilly Southern cafeteria.  I think it's actually a little lighter than the restaurant's version; and, naturally, I've done my "spin" on it.

Delightfully sweet, it's similar to a sweet potato "souffle"...making it a wonderful addition to your holiday meals.  We all love our leftovers on Thanksgiving, and this is a good one for sneaking a little cold from the fridge.  (Don't tell anyone, but I love it, warm or cold, with a nice dollop of whipped cream...you know me and my cream toppings!)

                               Have Your Dessert Before Your Entree?...
                                               Why Not with It!                                    



As adapted from Food.com Piccadilly's Carrot Souffle (submitted by coconutcream)

Serves approx. 4-6

Ingredients
  • 1 1/2 lbs. carrots, cleaned, peeled and cut into approx. 1" pieces (or keep it easy & use packaged baby carrots, which have already been cleaned and peeled)
  • approx. 1/2 tsp. salt (for boiling the carrots)
  • 6 TB salted butter
  • 3 eggs
  • 1/4 c. presifted flour
  • 1 1/2 tsp. baking powder
  • 3/4 c. granulated white sugar
  • 2 TB packed light or dark brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • approx. 1/16 tsp. (pinch) of ground mace
  • 1 tsp. pure vanilla extract
  • Butter-flavored cooking spray (for baking dish)
  • Powdered sugar (for garnish..optional)

                                       Yes, That's My Fork Going In....
                                              Don't Tell Anyone!

Directions
  1. Preheat the oven to 350º.
  2. Place the carrots into a 2 qt. saucepan and cover with cold water.  Add the salt and boil the carrots until fork tender (approx. 20-30 minutes).
  3. Drain the carrots and place into a food processor.  Add the butter and process until the butter is melted.  Add the remaining ingredients and process until smooth.
  4. Lightly coat a 1 3/4 qt. casserole dish with the butter-flavored cooking spray.  Pour the processed mixture into the casserole dish and bake for approximately 1 hr., or until a knife inserted into the center comes out almost clean and the casserole is firm.  (The casserole does rise when baked, but settles a little after cooled.)
  5. Cool approximately 15-20 minutes and serve warm or at room temperature.  Right before you serve, sift a little powdered sugar over the top of the casserole for garnish (optional).
Tip
The original author advised that she normally doubled the recipe and baked in a 9"x13" pan.  (Sounds like a good idea, but I've not tried it yet.)

This "souffle" will have your kids loving carrots, and you'll be enjoying it over and over again!  (Hmmm, maybe it should be doubled!)

Printable Recipe

12 comments:

  1. This looks really good. I love orange. Mona

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  2. I *love* this kind of dish--I will have to try it. Beautiful!

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  3. Roots veggies are always welcomed in the fall and this sounds so tasty! Wonder how some turnips tossed in would taste, might have to experiment as we love turnips too! Regina

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  4. Hi Regina, This is delicious, and it is a sweet casserole (carrots are sweet). I've not cooked with turnips; but I didn't think they were sweet. So, I'm not sure they'd work in this particular casserole; however, you have more experience with them.

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  5. For a Southern Gal, you should be up on turnips? We love them and wish we had some in the garden this year but not. I never tasted a turnip before I met Kenny and no, turnips are not sweet but have kind of a tangy taste, hence my thought on combining the two, sweet and tangy! What's your thought??? Regina Gonna try it!

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    1. LOL...You'd think, wouldn't you? My mother was from Southern California, and she didn't cook a lot of Southern (USA) dishes...turnips being one of them. Funny, I've acquired a taste for a lot of things now that I'm older...I should give turnips a try. If you feel they'd work, I'd say go for it...sounds pretty unusual...let me know!

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  6. There is a similar recipe in our local Jr. League cookbook...and it's marvelous! I'll have to pull it out and compare the two...yours looks terrific!

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    1. Hi Liz, Thanks for the extra effort in making sure your comment went through!
      I did my spin on the recipe I found...I would like to know if the recipes are similar. I know you're not from the South; but maybe someone in your Jr. League is or obtained it through a Southerner. You're right...it's just so delicious!

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  7. How I love carrots! I will have to try your carrot souffle -looking so fork worthy ;)

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  8. This looks like a perfect recipe for fall and Halloween, and definitely a great way to get kids to try carrots.

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  9. I had some similar to this at The Virginia Diner. I'm hoping it'll be just as good!

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    1. Hello Amanda! I don't know if The Virginia Diner's carrot souffle is as good as mine or not...haha! :)

      This is one of two of my top hits on this site! I'm sure you'll love it as much as we do. Thanks for dropping by.

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