Whenever we have a "potluck" at my office one of the guys always goes to Piccadilly and buys this dish to bring.
Tria
The Food Goddess, a column of the AJC food section, had received requests for Piccadilly Cafeteria's Carrot Souffle.
What a surprise when the goddess found this missive from Kathy Martin, food editor of The Miami Herald. She saw our mock-carrot souffle and responded, "The manager of a local Piccadilly shared this with our recipe-request columnist, Linda Cicero, in 1998. It's been a hit with our readers." Give this one a try.
Hands on time: 30 minutes Total time: 2 hours and 30 minutes Serves: 6
Ingredients:
1 1/2 pounds peeled carrots (about 9 medium)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1/3 cup high-gluten or bread flour
4 eggs
1/2 cup (1 stick) melted margarine or butter
1 tablespoon confectioners' sugar
Instructions:
Steam carrots until extra soft, about 30 minutes in a steamer basket set over boiling water. (You may do this in a microwave, placing the whole carrots in a covered container with about 1/4 cup water; cook on high about 10 minutes, or as your microwave instructions dictate.) Drain well.
While the carrots are still warm, transfer to large bowl of an electric mixer and add granulated sugar, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth.
With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted margarine.
Preheat oven to 350 degrees. Spray a 1 1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil. Spoon in the carrot mixture. (The mixture will rise, so pan should not be more than half full.)
Bake about 1 1/2 hours, or until the top is a light golden brown. Sprinkle lightly with confectioners' sugar and serve immediately. (The souffle will fall after being taken out of the oven.)
Notes:
You can substitute all-purpose flour; the souffle will simply collapse more quickly.