Food Network UK

Carrot Souffle for Passover

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Ingredients

  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups carrot
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup almonds
  • 1 scallions
  • 1 tablespoon fresh dill
  • 1 tablespoon orange rind
  • 0.50 teaspoon ground ginger
  • 3 tablespoons vegetable oil
  • 3 tablespoons cake crumbs
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup orange juice
  • 3 egg yolk
  • 4 egg white
  • 0.50 teaspoon salt

Use imperial measurements

Method

How to make Carrot Souffle for Passover

  • Preheat oven to 375°F.
  • Oil a 6-cup souffle dish.
  • Combine the first ingredients in a large mixing bowl.
  • Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.
  • Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.
  • Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.
  • In a separate bowl, beat egg whites with salt until stiff.
  • Fold egg whites into carrot mixture and pour into prepared souffle dish.
  • Bake in lower third of the oven about 40 minutes. until puffed and brown and serve immediately.

(Courtesy of Food.com)