Carrotsouffleforpassover Recipes

CARROT SOUFFLE WITH BROWN SUGAR

Carrot Souffle with Brown Sugar image

Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!

Provided by Deanna

Categories Side Dish Vegetables Carrots

Time 1h30m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds carrots, peeled and chopped
½ cup margarine
3 eggs
¾ cup brown sugar
¼ cup flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda

Steps:

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.6 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 425.3 mg, Sugar 18.8 g

DR. DEB'S AWESOME CARROT SOUFFLE (WITH PASSOVER VERSION)

DR. DEB'S AWESOME CARROT SOUFFLE (WITH PASSOVER VERSION) image

Categories Vegetable Side Bake Christmas Passover Thanksgiving Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur

Yield 12 people

Number Of Ingredients 11

Ingredients

2-10 OZ BAGS SHREDDED CARROT
1 CUP BUTTER OR MARGARINE
1 ½ CUPS SUGAR
2 EGGS
2 CUPS OF BREAD FLOUR
2 TSP. BAKING POWDER
1 TSP. BAKING SODA
½ TSP. SALT
4 TBSP. ORANGE JUICE
4 TBSP. LEMON JUICE
CRUSHED CORN FLAKES

Steps:

MICROWAVE SHREDDED CARROTS IN WATER FOR 5-6 MINUTES, DRAIN, AND SET ASIDE. CREAM BUTTER OR MARGARINE WITH SUGAR. ADD EGGS AND BEAT VERY WELL. ADD CARROTS AND DRY INGREDIENTS (EXCEPT CORN FLAKES)-THEN ADD JUICES. GREASE BUNDT OR RING MOLD WELL AND SPRINKLE CRUSHED CEREAL AT BASE. THEN ADD CARROT SOUFFLE MIXTURE. BAKE AT 325 FOR 50-60 MINUTES TILL GOLDEN BROWN. PASSOVER VERSION: USE MATZOH CAKE MEAL FOR THE FLOUR, AND MATZAH FARFEL INSTEAD OF CORN FLAKES.

CARROT SOUFFLE FOR PASSOVER

Carrot Souffle for Passover image

From Kosher Tasty Meals, Kadimah Toras-Moshe Cookbook. I haven't tried this but wanted to put it here for future seders! This sounds like an interesting recipe with dill, scallions, orange rind, ground ginger, and orange juice.

Provided by Oolala

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups carrots, grated
1/2 cup almonds, finely ground
1 scallion, finely chopped
1 tablespoon fresh dill, snipped (optional)
1 tablespoon orange rind, grated
1/2 teaspoon ground ginger
3 tablespoons vegetable oil
3 tablespoons cake crumbs, for Passover
1 cup orange juice
3 egg yolks, beaten
4 egg whites
1/2 teaspoon salt

Steps:

Preheat oven to 375°F.
Oil a 6-cup souffle dish.
Combine the first ingredients in a large mixing bowl.
Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.
Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.
Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.
In a separate bowl, beat egg whites with salt until stiff.
Fold egg whites into carrot mixture and pour into prepared souffle dish.
Bake in lower third of the oven about 40 minutes. until puffed and brown and serve immediately.

Nutrition Facts : Calories 150.6, Fat 11.3, SaturatedFat 1.6, Cholesterol 70.8, Sodium 224.4, Carbohydrate 8.2, Fiber 2, Sugar 4.5, Protein 5.1

CARROT SOUFFLE FOR PASSOVER

Carrot Souffle for Passover image

Make and share this Carrot Souffle for Passover recipe from Food.com.

Provided by wendy

Categories Vegetable

Time 50m

Yield 1 8x8, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb frozen sliced carrots, cooked
1/2 cup margarine
3 eggs
1 cup sugar
3 tablespoons matzo cake meal
1 teaspoon kosher-for-passover baking powder
1 teaspoon vanilla
1 dash of cinnamon and nutmeg
1/4 cup matzo meal
3 tablespoons brown sugar
2 tablespoons melted margarine
1/4 cup chopped nuts
1 dash of cinnamon and nutmeg

Steps:

Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.

Nutrition Facts : Calories 332.1, Fat 18.6, SaturatedFat 3.4, Cholesterol 79.3, Sodium 308.1, Carbohydrate 39, Fiber 2.4, Sugar 33.1, Protein 4

HOLIDAY CARROT SOUFFLE

Holiday Carrot Souffle image

Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

Provided by LV2EAT

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and cut into chunks
6 eggs
1 cup butter, melted
⅔ cup white sugar
6 tablespoons matzo meal
2 teaspoons vanilla extract
1 pinch ground cinnamon
1 cup chopped walnuts
6 tablespoons brown sugar
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 45.1 g, Cholesterol 215.8 mg, Fat 42.4 g, Fiber 4.4 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 338.8 mg, Sugar 32.8 g

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