Monday, July 10, 2006

Carrot Souffle...the recipe



This is the purported official recipe that has been acclaimed and widely sought after for years! In Baton Rouge, LA the local newspaper was apparently able to get a scaled-down version of the recipe for a feature it was doing.


as posted on the Baton Rouge Morning Advocate online edition a few years ago...

Piccadilly's carrot souffle' is one of the most often requested recipes, so here it is from The Advocate Online. Enjoy your holidays.

CARROT SOUFFLE
  • 3 1/2 lbs. peeled carrots
  • 1 1/2 lbs. sugar
  • 1 tbl. baking powder
  • 1 tbl. vanilla
  • 1/4 cup flour
  • 6 eggs
  • 1/2 lb. Margarine
  • Powdered sugar
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffle will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

Serves 10.

- Michael D. D'Amico
Piccadilly Technical Services


Make it tonight, and see what all the fuss has been about...

2 Comments:

At 11:51 PM, Blogger vietnamcatfish said...

I have the original recipe. This one doesn't seem to mesh. Maybe I should sell it on e bay, eh?

 
At 9:30 PM, Blogger pictruandtru said...

It may be the Malmberg effect, "I'm sorry, our recipes are scaled for restaurant quanities (small batches), and wouldn't be suitable for home preparation."

U/O

 

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