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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from Shelly's Kitchen, 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:  
Ingredients

Preheat oven to 350* butter a round Corning Soufflé Dish

1 lbs. baby carrots
3 eggs
1 stick unsalted butter – melted
3T flour or matzo meal
1/3 c sugar
¼ c Orange Juice
1 t vanilla
1 t baking powder
¼ t cinnamon
Dash of nutmeg
Dash of salt

Topping

½ c of crushed corn flakes or Matzo Farfel
¼ c chopped pecans
3 T Brown Sugar
2 T unsalted butter softened
Directions:
Directions:
Directions

Put carrots in a pot of salted water. Bring to a boil and cook for about 15 minutes until very soft and tender. Drain and mash in a large bowl. In a blender add ½ of the mashed carrots and all the rest of the ingredients and puree. Add the puree back to the mashed carrots and mix well. Pour the soufflé into the greased baking dish and bake for 45 min. Combine the topping ingredients in a bowl.
Sprinkle the topping on the soufflé. Bake 15 min. more.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To double the recipe grease a 9x13 glass dish and double the souffle recipe and double the topping recipe. Bake the same way.

 

 

 

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