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

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