Piccadilly Carrot Souffle |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be it. It was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don't like veggies. Ingredients:
2 lbs carrots, peeled and cut into chunks (about 8 medium to large) |
1 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon vanilla extract |
1/3 cup flour |
4 eggs |
1/2 cup butter, melted |
Directions:
1. Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.
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