Carrot Souffle
Show: Emeril LiveEpisode: Emeril's Blue Plate Special
Rate This RecipeRead users' reviews (26)
- Recipe categories: Nuts, Vegetables, Carrot,
- recipe
- ratings & reviews(26)
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Average Rating:
Total Reviews: 26
Showing 1-10 of 26
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By kmfox77
on April 09, 2012
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Big Hit with the whole family. I added butternut squash since I didn't have enough carrots, then took out the milk and organge juice because it seems to have enough liquid already. It was just spectacular. The pecans crunch on top really makes the whole dish.
By fredstr01_11377423
Houston, TX
on December 25, 2011
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Always a family hit!
By sandraw962_13064086
Mandeville,
on June 19, 2011
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Always a hit.
By zoo7782
Pennsylvania
on March 05, 2011
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This was quite tasty, but extremely sweet. I even cut out some of the sugar. Next time I make it, I'm going to half the sugar. My bad for not reading the reviews first!
By ktomich_8018256
Atlanta, GA
on April 16, 2010
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I made this for a dinner date and got rave reviews: "Your finest creation yet!" =]
The orange flavoring is absolutely essential in making this dish special, and the pecan streusel topping takes it over the top.
Minor change:
As others suggested, I reduced the sweetness. Instead of 1 cup of brown sugar, I cut back to 1/3 cup brown sugar and 1/3 cup Splenda. The texture and sweetness were absolutely wonderful. This allows for a substantial calorie savings in a pretty rich dish.
By timothy.gould_1...
Ridley Park, PA
on December 22, 2009
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Absolutely the best carrots I ever had!!!!!
By quirkythings
Orange Beach, AL
on August 16, 2009
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Had an old fashioned southern country Sunday dinner today for our Arkansas friends who had introduced us to Picadilly's carrot souffle. They were so excited that the carrot souffle had been attempted in their honor - and it was definitely the hit of the meal!! My husband made it - and he was concerned about the sugar amounts - we all agreed that it was delicious, but very desert-like, too sweet for our taste - so for a vegetable side dish; we will cut the sugar in half in both the souffle and yummy topping next time. They left with the recipe - and we will make it again many times for friends and family. Thanks, Emeril!!
By beyondnowhere_1...
Orlando, FL
on November 26, 2008
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I took this to a potluck at work and it was such a big hit everyone in the office is going to be making it for Thanksgiving. However, my recommendation is to use only half of the amount of brown sugar for both the souffle and the topping. The first time i made it I accidentally used less, but it still came out great.
By christianmayber...
Bartlesville, OK
on May 26, 2008
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I made it in a blender, I don't have a food processor.It turned out sweet and creamy!the topping was great!some people in the reviews said it was too sweet,I found that it was perfect and not too sweet or too had too much orange flavor. My family sarfed it down and said it was better than sweet potatoe pie!Way to go Emeril!!!
By evelyn2007_10000500
Seaford, NY
on March 14, 2008
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The only complaint I have is that it's way too sweet for my taste. I only used 1/4 of the sugar the receipe calls for. My in-laws keep asking me to make it for every family function. Thanks Emeril.