CARROT SOUFFLÉ
7 cups chopped carrot (about 2 lbs)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
3 large eggs, lightly beaten
cooking spray
1 tsp powdered sugar
Preheat oven to 350 degrees F.
Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees F for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
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Carrot Loaf
2 lb carrots, peeled, & cut into 1/4" slices
5 oz unsalted butter
1/4 lb mushrooms, sliced
1/2 lb spinach, cleaned, stems removed
5 eggs
4 oz grated Swiss cheese
1 tsp salt
1 tsp freshly-ground black pepper
Saute carrots in 2 oz of butter until tender. Chop coarsely & reserve in mixing bowl. Over HI heat, sauté mushrooms in 1-oz of butter until tender. Chop coarsely & reserve in mixing bowl.
Sauté spinach in 1-oz of butter. Chop coarsely & reserve in lg mixing bowl. Beat together remaining eggs & cheese. Combine thoroughly w carrots & mushrooms. Add salt & pepper. Taste & correct seasonings, if necessary.
Preheat oven to 400°. Line bottom of an 8 1/2 x 4 1/2 x 2 1/2" loaf pan w parchment paper. Butter pan & parchment w remaining 1-oz of butter. Fill pan w half the carrot mixture, cover w spinach, & top w remaining carrot mixture. Top w another piece of buttered parchment paper.
Place in a bain-marie, & bake 1 hour & 15 min, or until knife inserted in center comes out clean. Invert onto warm serving platter & remove foil. Slice & serve.
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Ginger and Carrot Skillet Pancake
1 cup milk
1/2 cup half and half
3 large eggs, at room temperature
1 tbsp light brown sugar
3 cups peeled and grated carrots
1/2 cup cooked rice
1 tbsp grated fresh ginger
2 tbsp butter
1/3 cup dry bread crumbs
Preheat the oven to 350 F. Generously grease a large heavy ovenproof skillet.
In a medium bowl, whisk together the milk, half and half, eggs, and brown sugar until well blended and smooth. Stir in the carrots, rice, and ginger. Pour the mixture into the prepared skillet.
In a skillet over medium heat, melt the butter. Add the bread crumbs and cook over medium high heat, stirring frequently, for about 2 to 3 minutes, or until lightly browned. Sprinkle the bread crumbs evenly over the carrot batter.
Bake for 30 to 35 minutes, or until the pancake is set and a skewer or toothpick inserted into the center comes out clean. remove the skillet from the oven, cut the pancake into wedges, and serve immediately.
6 to 8 pancakes