Emeril's Carrot Souffle
Sweet Souffle with Carrots, Cinnamon, and Pecans
- Ingredients
- step-by-step directions
Emeril's Carrot Souffle
- 1/2 tablespoon Vegetable oil 1/2 tablespoon Vegetable oil For the Souffle: 1/2 tablespoon Vegetable oil
- 3 pounds Carrots (peeled and 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 Grated Nutmeg
- Pinch salt
- For Topping:
- 1 cup packed Light Brown Sugar
- 1 cup Pecans (chopped)
- 1/2 cup All-Purpose Flour
- 4 tablespoons (1/2 stick) Unsalted Butter (melted)
- Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside.
- Bring a large pot of water to a boil, add the carrots and cook until they are 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.
- Spoon the mixture into the prepared casserole dish.
- 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, about 55 minutes to 1 hour. Serve hot.
Similar categories:
Ingredients
Vegetables
Carrots
Courses & Meals
Dinner
Holidays & Occasions
Thanksgiving
Other
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