Orange-Carrot Souffle

Orange-Carrot Souffle Ingredients

1 1/2 lb Frozen carrots; cooked,	1/4 c Cake meal
2 c Orange juice; (up to 2-1/2)	2 tb Honey
4 Eggs; separated	3/4 ts Cinnamon
1/4 c Melted margarine	1/2 ts Salt
1 ts Grated orange rind

Instructions for Orange-Carrot Souffle

Combine the liquid from the cooked carrots and the orange juice. Put carrots in blender or food processor. Pour a little orange-carrot liquid at a time into the cooked carrots and puree at high speed. In a large bowl, combine pureed carrots with lightly beaten egg yolks, margarine, cake meal, honey, orange rind, cinnamon and salt. In a small mixing bowl, beat the egg whites until stiff but not dry and fold into carrot mixture. Pour mixture into a well-greased 2 1/2 quart casserole. Bake for 45 minutes in a preheated 350 degree F. oven. Garnish with paprika (optional) and serve at once. Recipe by: __California Kosher__ Posted to JEWISH-FOOD digest by Nancy Berry on Apr 06, 1998

Main Ingredient: CarrotsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Cinnamon	Eggs	Honey
Margarine	Orange	Salt

Jewish Passover Carrot Orange Orange Juice Carrots

for flavor and categorization

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