"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Carrot Souffle, by Evy Jarzabek, is from Our Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs. sliced carrots 1 1/2 cups butter or margarine 6 large eggs 1/2 cup all purpose flour 1 tsp. baking powder 1 1/2 cup sugar 1/2 tsp. ground cinnamon
Cook the carrots in boiling water to cover for 15 minutes or until tender. Drain well. Process carrots and remaining ingredients in a food processor, or blender until smooth, stopping once to scrape down the sides. Spoon into 2 lightly greased 1 1/2 quart soufflé or baking dishes. (I have also used one 8” x 11 1/2” x 2” Pyrex.) Bake at 350° for one hour or until set and lightly browned. Serve immediately.
This recipe is from my cousin Dyane Jarzabek Carlson. She is my cousin on my father's side.
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