Carrot Souffle for Passover

1. 1

   Preheat oven to 375F.

2. 2

   Oil a 6-cup souffle dish.

3. 3

   Combine the first ingredients in a large mixing bowl.

4. 4

   Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.

5. 5

   Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.

6. 6

   Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.

7. 7

   In a separate bowl, beat egg whites with salt until stiff.

8. 8

   Fold egg whites into carrot mixture and pour into prepared souffle dish.

9. 9

   Bake in lower third of the oven about 40 minutes.

10. 10

    until puffed and brown and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.