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Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Monday, January 26, 2004

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.

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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