Carrot Souffle For Passover Recipes

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CARROT SOUFFLE FOR PASSOVER



Carrot Souffle for Passover image

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

1 lb frozen sliced carrots, cooked
1/2 cup margarine
3 eggs
1 cup sugar
3 tablespoons matzo cake meal
1 teaspoon kosher-for-passover baking powder
1 teaspoon vanilla
1 dash of cinnamon and nutmeg
1/4 cup matzo meal
3 tablespoons brown sugar
2 tablespoons melted margarine
1/4 cup chopped nuts
1 dash of cinnamon and nutmeg

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

FANCY-SCHMANCY CARROT SOUFFLE



Fancy-Schmancy Carrot Souffle image

Make and share this Fancy-Schmancy Carrot Souffle recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs carrots, sliced
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

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.

HOLIDAY CARROT SOUFFLE



Holiday Carrot Souffle image

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

2 pounds carrots, peeled and cut into chunks
6 eggs
1 cup butter, melted
⅔ cup white sugar
6 tablespoons matzo meal
2 teaspoons vanilla extract
1 pinch ground cinnamon
1 cup chopped walnuts
6 tablespoons brown sugar
¼ cup butter, melted

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



Carrot Souffle image

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

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

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

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