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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nancy Sternoff's Carrot Souffle for Passover Recipe

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This recipe for Nancy Sternoff's Carrot Souffle for Passover is from The Sternoff/Shockley Family & Friends Cookbook Project, 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:  
12 medium size carrots, peeled and parboiled until soft
3 eggs
1 stick butter or margarine
1 c sugar
1/2 c potato starch
Little salt
Directions:
Directions:
Throw carrots, eggs, butter, sugar and salt into cuisinart and puree completely. Add potato starch and whirl again until it is all absorbed into the mix. Place in a greased casserole or souffle dish.

Bake at 325º-350º for about 40 minutes or until very pouf-ed up and firm. Serve almost immediately. You can make the whole much ahead of time and bake later.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30-40 minutes plus cooking time
Personal Notes:
Personal Notes:
This is a great vegetable to serve at Passover.

 

 

 

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