Carrot Souffle?

Question

I am looking for a recipe for carrot souffle, can anyone help me? I had it once at a pot luck the lady who made it was from New Orleans, I can't find a recipe like hers anywhere on line

Answer 1

Carrot Soufflé
From


Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Yield: 8 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 187(25% from fat); FAT 5.1g (sat 2.5g,mono 1.6g,poly 0.5g); PROTEIN 4.2g; CHOLESTEROL 88mg; CALCIUM 86mg; SODIUM 233mg; FIBER 3.5g; IRON 1.1mg; CARBOHYDRATE 32.3g




Emeril Lagasse's Carrot Souffle
1/2 tablespoon vegetable oil
3 pounds carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of salt

Topping:
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole with the oil and set aside.
Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

10 to 12 servings.

Answer 2

It must be a long handed down secret family recipe if you can't find it on line. If only you knew the lady's name.