Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jenifer Rotenstreich, Birmingham, Alabama
Recipe by Southern Living April 2001

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Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well.

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  • Process carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides.

  • 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.

  • 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.

  • * 1 (2-pound) package sliced frozen carrots may be substituted for fresh carrots.

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