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Carrot Souffle II (D/P, KLP, TNT)
Source: A mom's Pesach cookbook that came from the B'nai Israel Congregation's Nursery School in Rockville, MD
Serves: 9 to 12

2 pound fresh carrots, sliced
6 large eggs
1 cup sugar, divided
1/3 cup matzo meal
3/4 cup butter or margarine, melted and divided
1/4 tsp. salt
1/8 tsp. nutmeg
2 tsp. vanilla extract
1 cup pecans or walnuts, chopped

Cook carrots in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender. Alternatively, nuke those babies. Drain them well.

Process carrots and eggs in a blender or food processor until smooth, stopping to scrape down sides.

Add 2/3 cup sugar, matzo meal, 1/2 cup sugar, 1/4 cup butter or margarine, salt, nutmeg, and vanilla. Process until smooth.

Pour mixture into a lightly greased 13"X9" baking dish.

Bake at 350°F for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar, 1/4 cup butter or margarine, and nuts. Top souffle with mixture. Bake additional five to ten minutes.

Poster's Notes:
A two-pound package of sliced frozen carrots may be substituted for the fresh carrots.

I make it year round and it's always a veggie delight.

Posted by Gloria Whitman

Nutritional Info Per Serving: N/A