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Carrot Soufflé
Author
Robin Fand, Publisher of The Connection Magazines. Pic Courtesy: Google Images
Ingredients
1
pound
cooked carrot
frozen
3
eggs
½
cup
Sugar
3
tbsp
. matzo meal
1
tsp
. potato starch
1
tsp
. vanilla essence
1
stick melted butter
Dash of cinnamon and nutmeg
For Topping
½
cup
crumbled mandlebreit
2-3 tbsp. brown sugar, ½ cup margarine melted, and a dash of cinnamon and nutmeg.
Instructions
Puree all of this together in a food processor. Put it in a soufflé dish. Mix all the ingredients of the topping and sprinkle on top of the soufflé.
Recipe Notes
Note: Bake for 1 hour at 350 Fahrenheit.