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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

  1. 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.