"Those who forget the pasta are condemned to reheat it."--Unknown

Carrot Souffle Recipe

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

Contributor:  
Contributor:  
Ginny Larkin
Added: Wednesday, September 14, 2005

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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