Dr Debs Awesome Carrot Souffle With Passover Version Food

CARROT SOUFFLE FOR PASSOVER

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.

CARROT SOUFFLE

Steps:

• Boil carrots until soft.
• Melt butter.
• Combine all Souflee ingredients.
• In batches, puree in a blender.
• Pour into a buttered ovensafe dish.
• Bake for 40 minutes at 350 degrees.
• While baking, soften butter and combine all topping ingredients well, making a crumle.
• Sprinkle topping on souflee and bake for 5 minutes.

FANCY-SCHMANCY CARROT SOUFFLE

Steps:

• Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
• Add carrots, butter, and the rest of the ingredients to a food processor.
• Process until mixture is smooth.
• Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
• Bake at 350 degrees for 1 hour and 10 minutes or until set.

CARROT SOUFFLE

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.