Piccadilly-style carrot soufflé from Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker

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Notes about this recipe

  • dante_2gz6vd on May 27, 2026

    Excellent recreation of cafeteria style carrot souffle! Very easy if you use canned carrots instead of cleaning, cutting, and boiling your own. This is a very sweet side dish, and I use it in place of sweet potato casserole during winter holidays. It's much lighter than the usual sweet, holiday side, and I can't recommend it enough.

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