Carrot Souffle
- 2lb fresh carrots, boiled until soft
- 6 eggs
- 2/3C sugar
- 6TBS matzoh meal
- 2tsp vanilla
- 2 sticks buter, melted
- dash of nutmeg
Topping (mix together):
- 6Tbs brown sugar
- 4Tbs butter, melted
- 1C chopped walnuts
Place carrots and eggs into food processor & puree. Add next 5 ingredients and process
until smooth. Bake in greased 9x13 Pyrex pan at 350 degrees for 40 minutes. Add topping and
bake for 5-10 minutes more.
Can be made a day in advance.
Judy Slade, Charlotte, NC
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