"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Soufle Recipe

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This recipe for Carrot Soufle, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, use baby carrots
1/2 cup margarine, melted
2/3 cup sugar
6 tablespoons flour
1 tablespoon vanilla

Topping

2/3 cup cornflakes, crushed
9 tablespoons brown sugar
8 tablespoons margarine, melted
1 cup nuts, chopped (hazelnuts, walnuts, pecans)

Directions:
Directions:
Cook carrots in boiling, salted water until tender. Drain.
Combine carrots and margarine in food processor until pureed.
Add remaining ingredients and blend.
Turn into greased 9 x 13 inch pyrex dish.

Topping
Mix all ingredients together and sprinkle on top of carrots. The topping is essential.
Bake at 350 degrees for 45 minutes or until firm.

 

 

 

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