Carrot Souffle Judy G

By mariannefeldman

PASSOVER CARROT SOUFFLE Judy Geller

Ingredients

• Souffle Ingredients
• 1 lb cooked carrots, cut up
• 3 eggs
• 1/3 cup sugar
• 3 Tbsp matzo cake meal
• 1 tsp vanilla
• 1 tsp potato starch
• 1 stick melted butter (or margarine)
• Topping Ingredients
• 1/4 cup chopped walnuts
• 1/4 cup matzo meal
• 3 Tbsp brown sugar
• 2 Tbsp melted butter (or margarine)

Preparation

Step 1

Preheat oven to 350 degrees.

1. In food processor, grind together topping ingredients and set aside.
2. Grind carrots in processor.
3. Add all other ingredients and process until well blended.
4. Pour into 1.5 quart greased baking dish.
5. Put topping on top of carrot mixture.
6. Bake 45 min - 1 hour.


NOTES
1. Topping is made first so as not to have to wash out the processor.
2. Extra virgin olive oil can be used instead of butter or margarine:
1 Tbsp butter = 2 1/4 tsp olive oil
1 tsp butter = 0.75 tsp olive oil
1 stick butter = 8 Tbsp butter = 6 Tbsp olive oil
3. Recipe can be doubled for seder. Use 9 x 13 pan.