When I was a kid, I ALWAYS picked out a Jell-O bowl (you know the kind cut into little squares) and carrot souffle. The rest of my choices would vary from visit to visit, but I could NEVER go without picking up both of my favorite items. Looking back, I don't really understand my fascination with the Jell-O bowls...maybe it was the combination of the whipped cream with the Jell-O, I'm not quite sure. Regardless, the carrot souffle is a dish that I still dream about as an adult. For a kid that didn't really enjoy cooked carrots growing up, Picadilly's carrot souffle was like heaven (and dessert) wrapped in the guise of a vegetable!
Although the official website describes the carrot souffle as "subtly sweet" and "one of Picadilly's most popular dishes," I can assure you that there is nothing subtly sweet about the cafeteria's version of the dish; and honestly, that's probably why it's one of their most popular dishes! So, when I started looking into recreating the dish, I expected it to contain quite a bit of butter and sugar. However, I DID NOT expect the traditional Picadilly recipe to have:
- 8T (yes, that's TABLESPOONS) of butter;
- 1C of white sugar; and
- 2T brown sugar.
WOWZA - that's quite the nutritional profile, isn't it?!
My version is just as delectable as my memory recalls, but with only 1T Smart Balance, 1/4C sugar-free maple syrup, and 1-3 packets of stevia, it is MUCH healthier. Plus, my version includes the added protein of organic plain Greek yogurt, reduces the cholesterol by only using egg whites, adds a flavorful punch with nutmeg and ginger, and pumps up the nutrition with the addition of raisins and unsweetened coconut.
I'd say that's a home run on all accounts, wouldn't you?!
Better-than-your-Picadilly's Carrot Souffle
1 lb. carrots, peeled and diced
1/8C plain Greek yogurt (or sour cream)
2 egg whites
1T Smart Balance (or butter)
1/4C sugar-free maple syrup (or regular)
1-3 stevia packets (I only used one)
1/2tsp vanilla extract
1T all-purpose flour
1/2tsp baking powder
pinch ground ginger
1/3C raisins, soaked in boiling water to reconstitute
1/4C unsweetened, shredded coconut
- Preheat the oven to 350 degrees.
- Boil the carrots until tender (6-8 minutes).
- Drain and place the carrots into a food processor.
- Pulse until lightly pulverized.
- Add the plain Greek yogurt, egg whites, Smart Balance, maple syrup, stevia packets, and vanilla extract.
- Process until smooth.
- Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Process until smooth.
- Add the reconstituted raisins and coconut.
- Pulse 2-3 times, just to incorporate.
- Pour into a non-stick baking dish.
- Bake for 45 minutes.
- Serve warm - as a side dish for dinner - or with a drizzle of maple syrup, and a dollop of vanilla ice cream, for dessert!
(See, I wasn't kidding when I said she was always around when food is being prepared!)
Question of the Day:
Did you eat at Picadilly (or a similar type of cafeteria) growing up? What are your memories of eating there?
Have you ever dared to make a souffle?! If so, what kind? Cheese? Chocolate? Carrot?!
Ally and Bo