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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds fresh carrots, sliced |
6 large eggs |
1 cup sugar, divided |
1/3 cup matzo meal |
3/4 cup butter or margarine, melted and divided |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
2 teaspoons vanilla extract |
1 cup chopped walnuts |
Directions:
1. Cook carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well.
2. Process carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides.
3. Add 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla; process until smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350° for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts. Top soufflé with mixture; bake 5 to 10 more minutes.
5. * 1 (2-pound) package sliced frozen carrots may be substituted for fresh carrots.
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