Passover Carrot Souffle
2010 March 29
This is an easy and good recipe for Passover that I got from my sister-in-law. The kids love it. If nuts are an allergic issue it is just as good with out them, just top with butter and brown sugar.
1 lb carrots(baby carrots in bag)
3 eggs
3 Tbsp sugar
3 Tbsp matzo cake meal
3 Tbsp potato starch
½ tsp vanilla
¼ tsp nutmeg
¼ cup unsalted butter
TOPPING
2 cup chopped walnuts
2 Tbsp butter
2 Tbsp brown sugar
Preheat oven to 350. Boil carrots in salt water until soft 10 minutes. Puree carrots, then add all remaining souffle ingredients. Pour into greased dish. Bake 40 minutes at 350.
Thinly slice butter put on top with brown sugar and nuts bake 10 minutes at 350.
Carrot Souffle Out of Oven Prior to Brown Sugar topping
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