"Piccadilly Cafeteria" Carrot Soufflé
Duckie ®
(Produces the exact results!)
Yield: 10-12 servings; 2 quart shallow casserole
INGREDIENTS:
2 lbs. carrots, peeled, large dice
4 oz. butter, melted but not hot (equals ½ cup or 1 stick)
8 oz. sugar, granulated (1 cup)
To taste salt (approx. 1/2 tsp)
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
3 eggs, large, slightly beaten
As needed, powdered sugar for dusting finished soufflé
METHOD:
Preheat oven to 350 degrees F.
Cover carrots with cold water in saucepan and cook until tender then
drain and process in food processor until smooth.
Add butter, eggs, granulated sugar, vanilla, salt, flour and baking
powder.
Process at low speed until smooth or put in mixing bowl and whip with
wire whisk until blended.
Pour into buttered casserole dish or individual serving dishes and
bake until puffy and slightly browned.
Sprinkle liberally with the powdered sugar at time of service.
NOTES:
The more air you incorporate into the mixture the lighter the finished
dish will be but will also be subject to falling like most soufflés.
This is not a standard soufflé recipe in that the eggs are not
separated and the whites beaten separately then folded into the base
mixture. However this is designed to hold on a steam table line so it
is more stable.
If a food processor is not available, a hand potato masher or a
hand-held mixer can smooth out the carrots enough to give satisfactory
results.
Whether or not this is the "official" recipe from Piccadilly
Cafeteria, it is delicious and is as close as you could get.
More recipes and ideas at www.mustardseedfoods.com