Southern Cooking: Carrot Souffle

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A nice carrot souffle is a staple of any good southern menu. Learn about carrot souffle and find out how to bring southern cooking to your own kitchen with help from a personal chef in this free video clip.

Part of the Video Series: California Cooking
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Video Transcript

Hello, I'm Chef Melinda, and today we're going to make a classic mid-western side dish which is called carrot souffle. And it's really good; you can serve it with ham or turkey or whatever, it's very smooth and silky and it's not really a true souffle because it's not made with, with egg whites. But, it's equally good. So, what I'm going to do is I'm starting with two pounds of already cooked carrots. So, you just steam them or you can boil them so they're fork tender, just like you do with potatoes. And I'm going to put them in the processor and we are going to mix these all up, grinding them in, so. Here we go. So, I'm going to just leave this on. We have a cup of milk, pour them in like that. So, here we go. We've got to put the lid, on this particular processor, everything has to be turned, with the lid has to be on. Okay. So, I have a teaspoon of vanilla, a teaspoon of almond extract, a quarter teaspoon of salt, a teaspoon of baking soda, or excuse me, baking powder for a little lift. The eggs act as a leavening also, so, and then, oh, I, oh, I almost forgot my butter. I put my butter in, get it to go down. That's a half of cup of butter or a cube and two tablespoons of regular all -purpose flour. So, that's about two tablespoons. Okay. Now, it's all mixed up, I'm going to spoon it out and put it into this casserole dish that I already buttered. And then, I'm going to add a topping of pecans and brown sugar; it's what, it's going to make it taste really good. It'll get all crunchy on top and the pecans just add a extra dimension of flavor. So, you can see all the butter in there, that's all going to melt down. It's going to taste really good. So, here's your toppings. So, this is the, it's chopped up pecans in brown sugar. So, just sprinkle that on top, cover the whole thing and then pop it in the oven at 350 for about an hour. But, you might want to check on it starting from 45 minutes, it depends on how hot your oven is, how big your dish that you made this. So, that's, there's all those different factors which you have to think of when you're baking. So, there, there you go, that's how it looks before you start. And in about 45 to an hour, I'm going to start checking at 45 minutes as I said and I usually check it by putting a knife in it or a, a toothpick. So, there you have it. We've been baking our carrot souffle for about an hour now and I just checked it, it's perfect. It looks really nice, it's great presentation. This is a good thing to take for a potluck, serve it at a holiday dinner as I said earlier. I'm Chef Melinda and I just made you a carrot souffle.


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