Free Recipe Orange-Carrot Souffle
Recipe Type: J Recipes
Recipe Preparation: bake
Cooking Ingredients for Orange-Carrot Souffle Recipe
1-1/2 lb Frozen carrots; cooked,
-liquid reserved
2 c Orange juice; (up to 2-1/2)
4 Eggs; separated
1/4 c Melted margarine
1 ts Grated orange rind
1/4 c Cake meal
2 tb Honey
3/4 ts Cinnamon
1/2 ts Salt
Orange-Carrot Souffle Preparation
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 <nlberry@prodigy.net> on Apr 06, 1998
Cooking Temperature:
Recipe Serves: 10
How Do You Cook Orange-Carrot Souffle?
If you know a better Orange-Carrot Souffle Recipe please comment below.