A Not So Secret Recipe
<img src=”{filedir_2}Carrot.jpg” alt=”” height=”250″ width=”250″ />Though cafeteria food isn’t anyone’s idea of high cuisine, Piccadilly Cafeterias throughout the south are the go-to place for great comfort food. One of Picadilly’s signature items, the infamous carrot soufflé, is loved even by people who wouldn’t eat a carrot stick to save themselves. (This describes most of my family.) It’s lightly sweet, golden brown, powdered sugar-dusted deliciousness. Everyone goes back for seconds of this casserole. (This also describes most of my family!)
My mom is acquainted a member of the family that founded Piccadilly in Baton Rouge in 1944. When the topic of the carrot soufflé recipe has come up, the lady has insisted that the original recipe is a secret. That may be the case, but this recipe is very, very close. If you’re looking for something new to serve with ham for Easter, give it a try!
<strong>Carrot Souffle</strong>
1 1/2 pounds peeled carrots (about 9 medium)
1/2 cup (1 stick) melted butter
1 1/2 cups sugar
1/3 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
4 eggs
1 tablespoon confectioners’ sugar
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Add carrots and cook until very soft, about 20 minutes. Drain and mash.
To the warm carrots add melted butter, sugar, flour, baking powder, vanilla extract and eggs, beating with an electric mixer until smooth.
Transfer the mixture to a buttered 2 quart casserole dish. Bake for 1 hour or until top is light golden brown. Sprinkle lightly with confectioners’ sugar before serving.