CARROT SOUFFLE FOR PASSOVER
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
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
DR. DEB'S AWESOME CARROT SOUFFLE (WITH PASSOVER VERSION)
Categories Vegetable Side Bake Christmas Passover Thanksgiving Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur
Yield 12 people
Number Of Ingredients 11
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.
SWEET CARROT SOUFFLE
Make and share this Sweet Carrot Souffle recipe from Food.com.
Provided by Food.com
Categories Low Protein
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
- Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray.
- In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil.
- [Alternatively, bake soufflé in a greased 2-quart casserole.].
- Pecan Topping:.
- In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture.
- Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean.
- Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape.
- Serve warm.
Nutrition Facts : Calories 299.9, Fat 12.5, SaturatedFat 5.2, Cholesterol 74.1, Sodium 317, Carbohydrate 45.2, Fiber 3.1, Sugar 35.4, Protein 3.9
CAFETERIA CARROT SOUFFLE
Carrot casserole.
Provided by Allrecipes Member
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g
HOLIDAY CARROT SOUFFLE
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
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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