Carrot Souffle Recipe - Tastes Good and Good For You
The author of the carrot soufflé recipe in the article below has certainly done quite a bit of research to bring you the recipe for this yummy dessert that is also good for you. Of course, the recipe does call for sugar and butter which isn't so good for you, but the large amount of carrots makes up for it and adds lots of vitamins and minerals as well as some fiber which you rarely get in a dessert.
So why is this soufflé recipe so good for you?
Carrots are loaded with beta carotene which your body converts to Vitamin A. Vitamin A is a powerful antioxidant that helps ward off disease and contributes to your overall health. In addition to Vitamin A, the carrots in this soufflé recipe contain potassium, B6, copper, folic acid and magnesium. Carrots are one of the few vegetables that are actually more nutritious when cooked so this is one of the few soufflé recipes you can have for dessert and not feel guilty!
Title: How to Make Piccadilly's Delicious Carrot Souffle
Author: Kori Puckett
Mom and I absolutely love Piccadilly Restaurant's carrot souffle
dessert. Recently over dinner there she was telling me about how
she had tried to make it herself recently. She was just guessing
at what ingredients Picadilly uses, and she felt something was
missing.
As she went over all the ingredients she used, I became curious
and wanted to try it myself, so I got the idea to look it up on
the Internet. It didn't take me long to find it, and I was
anxious to try it myself:
Picadilly's Carrot Souffle
1 3/4 pounds carrots, chopped up
1 cup sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
2 tablespoons flour
3 eggs, well-beaten w/electric mixer
1/2 cup butter or margarine (room temperature)
powdered sugar
(Surprisingly, no cinnamon or nutmeg, which we had assumed must
have been in the recipe).
Steam or boil carrots until they're extra soft. Drain well and
put into large mixing bowl.
While carrots are still warm, add: sugar, baking powder, and
vanilla. Beat with mixer until smooth.
Add flour and mix well. Add whipped eggs and mix well. Add
butter and mix well.
Pour mixture into baking dish. Bake at 350 degrees Fahrenheit
for about 1 hour or until top is light golden brown. Sprinkle
lightly with powdered sugar over top before serving.
After I tried this recipe the first time, I realize I needed to
let the carrots boil a bit longer so they'd come out mushy. The
souffle ended up with little carrot chunks and not completely
smooth and creamy like it should.
But it does taste a lot like Picadilly's so I know I'm on the
right track. I just need to keep practicing on getting the
texture right.
About the author:
This article provided by Kori Puckett, publisher of 300+
delicious, old fashioned, homemade dessert recipes at
http://www.VintageSweetTreats.com
|
