Carrot Souffle For Passover Food
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
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
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
CARROT SOUFFLE FOR PASSOVER
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
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
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.
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