Carrot Souffle Recipe

Carrot Souffle Recipe Carrot Souffle Recipe photo by Taste of Home Rating 3

This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.

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Carrot Souffle Recipe
  • Prep: 15 min. Bake: 40 min.
  • Yield: 6-8 Servings
15 40 55

Ingredients

  • 1-1/2 cups soft bread crumbs
  • 1 cup milk
  • 3 eggs, separated
  • 2 cups finely grated carrots
  • 1/2 cup finely chopped celery
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cream of tartar

Directions

  • In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 84 calories, 3 g fat (1 g saturated fat), 84 mg cholesterol, 396 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Carrot Souffle in Country Woman Christmas Annual 2000, p29

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Carrot Souffle Recipe

Carrot Souffle

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(1-1) of 1 reviews

Reviewed on May. 03, 2009 by mrs_h

Eating healthy is really important to us, and this dish definitely tastes and is healthy.

 
 

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