Comments on: Carrot Souffle https://syrupandbiscuits.com/carrot-souffle/ Southern food, simple life, sweet memories Tue, 03 Oct 2023 15:33:30 +0000 hourly 1 https://wordpress.org/?v=7.0.4 By: Jackie Garvin https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-64902 Sun, 27 Dec 2020 18:23:40 +0000 http://syrupandbiscuits.com/?p=11192#comment-64902 In reply to Baltisraul.

People never guess it’s carrots unless you tell them.

]]> By: Baltisraul https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-64822 Sat, 26 Dec 2020 14:38:45 +0000 http://syrupandbiscuits.com/?p=11192#comment-64822 5 stars
Just made this again for Christmas Eve. I use table cream for the buttermilk and add a little mores cinnamon and a dash of nutmeg. Found this recipe years ago when reading an article about the Piccadilly Cafeteria’s most requested recipe. First timers always say it is sweet potato casserole. Nobody ever guesses they are carrots. haha

]]> By: Jackie Garvin https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-54490 Wed, 21 Nov 2018 00:26:03 +0000 http://syrupandbiscuits.com/?p=11192#comment-54490 In reply to Neal.

Thanks for the tip about adding oranges to the cooking water for the carrots. Excellent idea. I’ve roasted carrots and oranges together. Delicious!

https://syrupandbiscuits.com/roasted-chili-carrots-oranges/

]]> By: Neal https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-54464 Thu, 08 Nov 2018 09:37:03 +0000 http://syrupandbiscuits.com/?p=11192#comment-54464 This is very close to the carrot soufflé that was a staple side we served when I worked at Chasen’s in catering. When I make it now I halve two oranges and add the juice/orange halves to the water used to cook the carrots. The two flavors work very well together. When carrots are cooked I put everything in a blender and purée until very smooth…can be done in batches. Pour into buttered & sugared soufflé dish and bake. While baking mix two or more cups corn flakes with two table spoons melted butter and brown sugar to taste crushing /mixing together using your hands. With 10 minutes left put mixture on top of soufflé and finish baking…makes an already tasty dish brilliant . Never any left for the to go packages for guests.

]]> By: Jackie Garvin https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-53608 Fri, 28 Apr 2017 13:50:18 +0000 http://syrupandbiscuits.com/?p=11192#comment-53608 In reply to grace.

Thanks, Grace! I agree with your sentiments about carrots. I think the versatility of carrots and sweet potatoes are under appreciated.

]]> By: grace https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-53607 Fri, 28 Apr 2017 13:11:33 +0000 http://syrupandbiscuits.com/?p=11192#comment-53607 what a cool recipe! i feel like carrots get unfairly roasted or steamed all the time, so it’s nice to see them prepared in a new and exciting (and delicious!) way!

]]> By: Jackie Garvin https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-53504 Tue, 11 Apr 2017 10:21:54 +0000 http://syrupandbiscuits.com/?p=11192#comment-53504 In reply to Nikki.

Nikki, it is a mighty fine dish. Thanks for stopping by. Happy Easter!

]]> By: Nikki https://syrupandbiscuits.com/carrot-souffle/comment-page-1/#comment-53501 Tue, 11 Apr 2017 02:19:26 +0000 http://syrupandbiscuits.com/?p=11192#comment-53501 This is perfect for Easter! It’s sound absolutely deliscious!

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