I received more than a couple requests for the carrot soufflé recipe my daughter prepared on Turkey Day.
( original source: Iowa City friend Marge I have also seen it in Southern Living)
Here’s the recipe:
1 lb cooked carrots
1/3 c granulated sugar
3 T matzo cake meal
1 tsp vanilla
1 stick margarine melted
1 T margarine melted
¼-1/2 cup chopped pecans
3T brown sugar (packed)
Preheat oven to 350.
Combine carrots & eggs in blender until smooth.
Add sugar, matzo meal, vanilla, 1 stick margarine & nutmeg-blend well.
Turn into 1 quart soufflé dish.
Combine 1 T margarine, pecans & brown sugar.
Sprinkle on top of carrot mixture.
Bake for 40 minutes.