KosherEye
<<< o >>> Encore Giveaway - Holocaust Survivor Cookbooks <<< o >>> Break-the-Fast Most Requested Recipes <<< o >>> Shana Tova 5775 <<< o >>> Kosher Food Blogger’s Conference and KosherFeast <<< o >>> Rosh Hashanah Stars - 2014/5775 <<< o >>> Introducing Herzog “Variations” <<< o >>> Sifted <<< o >>> Braciole. . . My Way <<< o >>> The Jewish Year by Artist Carly Q <<< o >>> WÜSTHOF Knives <<< o >>>

Kosher Side Dishes



Bookmark and Share
Carrot Soufflé PDF Print E-mail

KosherEye.com

carrot souffle1

A KosherEye favorite!

Ingredients:

3 1/2 pounds peeled carrots
2 1/2 cups sugar
1 Tablespoon baking powder
1 Tablespoon vanilla extract
1/4 cup flour
6 eggs
1/2 pound margarine
powdered sugar (optional)

Directions:

Preheat oven to 350 degrees.

Steam or boil carrots until extra soft and drain well.

While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until very smooth. Add flour and mix well.

Whip eggs and add to mixture. Add softened margarine and blend well.

Pour into greased 9 x 13-inch baking pan. Be sure not to fill to top of pan as it will rise during baking.

Bake for 1 hour or until top is a light golden brown.

Sprinkle lightly with powdered sugar before serving.

Notes:

Yield:  Serves 10

Recipes: Side Dishes, Carrots, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3