Passover Carrot Souffle
(From Southern Living Recipes)


 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


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

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. Yield: 8 to 10 servings.

Prep: 45 min., Bake: 55 min.