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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

Mix all ingredients for Topping together and sprinkle on top of carrots. The topping is essential. Bake at 350 degrees for 45 minutes or until firm.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
If you are looking for a sweet vegetable, this is a good one.

 

 

 

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