Orange-carrot souffle
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Frozen carrots; cooked, liquid reserved |
| 2 | cups | Orange juice; (up to 2-1/2) |
| 4 | Eggs; separated | |
| ¼ | cup | Melted margarine |
| 1 | teaspoon | Grated orange rind |
| ¼ | cup | Cake meal |
| 2 | tablespoons | Honey |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
Directions
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 2½ 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@...> on Apr 06, 1998