Monday, May 9, 2011

Rosh Hashanah: Carrot Souffle with Brown Sugar | Submitted By: Deanna B.

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Add to Menu Add New Menu Customize Recipe Kitchen-friendly View Prep Time:
15 Min Cook Time:
1 Hr 15 Min Ready In:
1 Hr 30 Min

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Original Recipe Yield 8 servings   Ingredients 2 pounds carrots, peeled and chopped 1/2 cup margarine 3 eggs 3/4 cup brown sugar 1/4 cup flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda Directions Preheat oven to 350 degrees F (175 degrees C). Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole. Bake, uncovered, in the preheated oven for 1 hour, or until firm. Nutritional Information

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