How many of you can remember the old Morrison's Cafeteria in “the mall”, which later changed its name to Piccadilly Cafeteria? I would always look forward to eating lunch there from time to time.
The journey would begin by walking down the long hallway to the back of the restaurant where I would grab one of those large brown trays, and then slide it down the metal bar while contemplating on what to select from the smorgasbord of steaming hot comfort food.
In reality, I would eat there so frequently that one of the waitresses, who, by the way, was one of the most accommodating waitresses I have ever been acquainted with, would see me walking down that long hall to the buffet line and go ahead and prepare a sweet tea, with lemon, in a to-go cup, and have it sitting on a table waiting for me when I sat down.
They served a choice selection of home-cooked meats, vegetables, salads, and deserts. One of my favorite side dishes was their Carrot Souffle. Now understand, I really don’t like carrots at all, and I really don’t like to eat a sweet dish with my meals. However, I would crave Piccadilly’s Carrot Souffle. Maybe it is because of the high sugar and butter content in this recipe? Nevertheless, this is one of those side dishes that you can convince yourself that you are eating "healthy" because it’s made with a vegetable.Haha
As the Easter season is approaching and we reflect on the resurrection of Jesus Christ, I thought that this Carrot Souffle recipe would be a good addition to your Easter dinner menu as a complement to a meat such as a ham or a pork roast.
One time-saving tip is to buy the bagged baby carrots which are already peeled and cut into bite-sized pieces.
You can also prepare this dish the day before, store in the refrigerator, and bake the day of to save time. And since this is a souffle, be sure not to overfill your pan because it will puff up.
Your guests will enjoy this unique side dish, and I’m sure that you will be asked to
prepare it again many times.
Piccadilly’s Carrot Souffle
3-1/2 lbs. Peeled Carrots
2-1/2 cups sugar
1 -Tbsp. Baking Powder
1 -Tbsp. Vanilla
¼ -Cup Flour
6 - Medium Eggs, beaten
1- Cup softened butter
Powdered Sugar for Garnish
Boil carrots in water until real soft and drain well.
While carrots are warm, add sugar, baking powder, and vanilla and blend with a mixer until thoroughly mixed.
Add flour and mix well.
Add eggs and softened butter and blend well.
Pour mixture in a 13x9 pan about half full as the souffle will rise.
Bake in a 350 degree oven for approx. 1 hour until the top is light golden brown. Start checking it at 45 minutes.
Let cool and sprinkle the top with powdered sugar.
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