Chef John Folse's Holiday Carrot Soufflé
|PREP TIME: 1 Hour||SERVES: 8|
Piccadilly Cafeterias, headquartered in Baton Rouge, Louisiana, first created this wonderful recipe. Over the years it has become one of the most sought after recipes in the history of cooking. Although it may be prepared year-round, it is exceptional on the holiday table.
|2 pounds carrots, chopped |
1/2 cup melted butter
1 cup white sugar
3 tbsps all purpose flour
1 tsp baking powder
|1 tbsp vanilla extract |
3 eggs beaten
1 tbsp confectioners' sugar for dusting
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain carrots and then place in a large mixing bowl. Mash carrots and add melted butter, white sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon and eggs. Using a wire whisk, blend well and transfer to a 2-quart casserole dish and sprinkle with confectioners' sugar. Bake for 30 minutes. Serve as a side dish to any main course or use as a filling for pies, tarts or turn-overs.