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Carrot Souffle Recipe

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

Contributor:  
Contributor:  
Michael Schorr
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound fresh carrots
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 stick butter, melted
Dash of nutmeg
1/2 cup crushed corn flakes or walnut (topping)
3 tablespoons brown sugar (topping)
2 teaspoons soft butter (topping)

Directions:
Directions:
Cook carrots until tender. Place in blender container with the eggs, puree. Add sugar, flour, vanilla, melted butter, and nutmeg. Blend until smooth. Pour into a lightly grease 1 1/2 quart pan or souflee dish. Bake at 350 degrees for 40 minutes. Spread topping over souffle and bake an additional 5-10 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
So easy to make and does not taste anything like carrots. A definate winner!

 

 

 

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